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Roasted Vegetable Pesto Tart

Nutrition per serving    (USDA % daily values)
CAL
664
FAT
150%
CHOL
27%
SOD
20%

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Ingredients for 6 servings

1 egg

1 tablespoon water

1/2 of a 17.3 ounce package Pepperidge FarmĀ® Puff Pastry Sheets (1 sheet), thawed according to package directions

3 tablespoons olive oil

2 teaspoons chopped garlic

1 baby eggplant, cut diagonally in 1/2-inch thick slices

1 large zucchini, cut diagonally in 1/2-inch thick slices

1 large yellow squash, cut diagonally in 1/2-inch thick slices

1 tablespoon pesto sauce

4 ounces goat cheese, crumbled

1 whole roasted sweet pepper, drained and cut into thin strips

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