Beets and Greens Tart
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Beets and Greens Tart

Beets and Greens Tart

Bake Pillsbury™ Frozen Pie Dough Sheets with a sprinkle of pepper and parmesan. Top it with a gorgeous, colorful salad -- greens, beets, goat cheese and a balsamic vinaigrette.

Servings: 8 servings (1 serving = 1 tart with salad)
Crust
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Frozen Pie Dough Sheet (10145)
1 each
Egg, large
2 oz
1 each
Water, cool approx. 72°F
1 oz
2 Tbsp
Parmesan cheese, grated
1 oz
1/4 cup
Black pepper, cracked
1/4 tsp
Salad
INGREDIENT
WEIGHT
MEASURE
Mixed greens, fresh
12 oz
12 cups
Roasted beets, diced
12 oz
2 3/4 cups
Goat cheese, crumbled
1 1/3 Tbsp
Balsamic vinaigrette dressing
2 2/3 Tbsp
Crust
  1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
  2. Whisk egg and water together in small bowl; brush over dough.
  3. Place dough on prepared sheet pan; sprinkle evenly with parmesan cheese and pepper.
  4. Cut into 8 rectangles and spread apart slightly; bake as directed below until flaky and golden brown.
BAKE:
TEMP
TIME
Convection Oven*
350°F
6-8 minutes
Standard Oven
400°F
8-10 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Prepare to Order
  1. Add 0.75 oz mixed greens, 0.75 oz beets, 1/2 tsp cheese and 1 tsp balsamic vinaigrette to mixing bowl; toss until combined.
  2. Place baked crust on chilled plate and top with salad; serve immediately.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 tart with salad
Calories
310
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
320mg
13%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
10%
Sugars
5g
Protein
6g
Vitamin A
50%
50%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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