Roasted Vegetable Pesto Tart
Puff pastry makes a tender crust for this savory tart, filled with pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers.
Ingredients
1 egg
1 tablespoon water
0.5 of a 17.3 ounce package Pepperidge Farm® 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 basil pesto
4 ounces goat cheese, crumbled
1 roasted red bell pepper, cut into thin strips
1 tablespoon water
0.5 of a 17.3 ounce package Pepperidge Farm® 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 basil pesto
4 ounces goat cheese, crumbled
1 roasted red bell pepper, cut into thin strips
Instructions
Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush the vegetables with half of the oil mixture. Turn the vegetables over and brush with the remaining oil mixture. Season to taste. Bake the vegetables for 4 minutes, turning halfway through baking. Cool the vegetables slightly.
Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese.
Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush the vegetables with half of the oil mixture. Turn the vegetables over and brush with the remaining oil mixture. Season to taste. Bake the vegetables for 4 minutes, turning halfway through baking. Cool the vegetables slightly.
Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese.
Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately.
Roasted Vegetable Pesto Tart
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Puff pastry makes a tender crust for this savory tart, filled with pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers.
Ingredients
1 egg1 tablespoon water0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions3 tablespoons olive oil2 teaspoons chopped garlic1 baby eggplant, cut diagonally in 1/2-inch thick slices1 large zucchini, cut diagonally in 1/2-inch thick slices1 large yellow squash, cut diagonally in 1/2-inch thick slices1 tablespoon basil pesto4 ounces goat cheese, crumbled1 roasted red bell pepper, cut into thin strips
Instructions
Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush the vegetables with half of the oil mixture. Turn the vegetables over and brush with the remaining oil mixture. Season to taste. Bake the vegetables for 4 minutes, turning halfway through baking. Cool the vegetables slightly.Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese.Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately.
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