Recipe: Turkey Prima Vera Tart

 Prima Vera Tart 6450 compressed


  • 1 6” (15 cm) refrigerated unsweetened pie pastry
  • 2 large eggs
  • 1 cup (250 mL) skim milk
  • Salt and pepper
  • 1 tsp (5 mL) fresh thyme
  • 60 g (2 oz.) unripened goat cheese, crumbled
  • 1 Tbsp (15 mL) vegetable oil
  • ¼ cup (60 mL) button mushrooms (or mushrooms of your choice), finely chopped
  • ½ cup (125 mL) leeks, chopped
  • ¼ cup (60 mL) raw carrot, grated
  • 1 cup (250 mL) cooked turkey meat, cut into small chunks
  • 60 g (2 oz.) low-fat Swiss cheese, grated
  • 6-8 whole cherry tomatoes


Fit pastry shell into a 6” (15 cm) tart pan with a removable bottom.  Preheat oven to 400ºF (205ºC).  Whisk together eggs, milk, salt, pepper, thyme and goat cheese until combined and all the lumps are gone.  Sauté mushrooms, leeks and carrot in vegetable oil until tender, then add turkey meat and combine.  Cool slightly then add to the bottom of the pastry shell and sprinkle evenly with grated Swiss cheese.  Pour egg/goat cheese mixture over top and place cherry tomatoes decoratively on top.  Bake at 400ºF (205ºC) for 15 minutes, then lower the heat to 375ºF (190ºC) for another 10 minutes or until pastry is golden.  Insert a knife tip in the centre of the tart.  If it comes out clean, the tart is ready.  Let cool for 4-5 minutes before cutting and serving. 

Makes 4 servings.

Prep time: 20 minutes

Cooking time:  25-30 minutes

Nutritional Information (Per serving):  Calories 350; protein 24 g; fat 16 g; carbohydrates 27 g.