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    Summer Vegetable Tart

    Served hot, warm or cold

    En español

    Serves: 6–8 portions


    • 8 ounces red potatoes, peeled and cut in ¼-inch dices
    • 8 ounces carrots, peeled and cut in ¼-inch dices
    • ½ tablespoon salt
    • 1 tablespoon palm oil
    • 1 leek, finely sliced
    • 4 ounces red pepper, diced
    • 2 garlic cloves, finely chopped
    • ¼ teaspoon white ground pepper
    • 8 ounces fresh mushrooms chopped
    • 3 ounces fresh corn kernels
    • 3 ounces fresh peas
    • 4 ounces chard
    • 8 eggs
    • 1 cup low-fat ricotta cheese
    • 1 cup grated Parmesan cheese
    • 1 tomato, seeded and peeled, diced


    1. In a medium-size pan, boil potatoes in salted water for 5 minutes.

    2. Add carrots and boil for an additional 5–6 minutes. Remove potatoes and carrots from heat, drain and let rest.

    3. Heat palm oil in a medium-size frying pan. Add leek, red pepper, tomato and garlic. Add salt and pepper to taste and stir constantly. Cook for about 3 minutes.

    4. Add mushrooms, stir and cook for 4 minutes.

    5. Add peas and corn, stir and cook for 2–3 minutes.

    6. Add chard and cook for 1 additional minute.

    7. In a bowl, beat eggs lightly. Add ricotta and Parmesan cheeses, blending well.

    8. Mix all the ingredients well and pour the mixture into a rectangular nonstick 9-by-13-inch baking pan.

    9. In a preheated oven, cook for 25–28 minutes at 350° F or until the top is golden and the eggs are cooked. 

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