PUFF PASTRY TART WITH VEGETABLES AND CHEESE
Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.
Provided by Bibi
Categories Appetizers and Snacks Pastries Savory Tart Recipes
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
- Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
- Bake in the preheated oven for 8 minutes. Allow to cool slightly.
- Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
- Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
- Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
- To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g
CHEESY VEGETABLE GARDEN TART
Steps:
- Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy., On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry., Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edge of pastry with egg; sprinkle with sesame seeds, if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 171 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
RAINBOW ROSE VEGGIE TART
Make and share this Rainbow Rose Veggie Tart recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
- Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
- In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
- Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
- Spread the cheese mixture on top of the tart base.
- Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
- Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.
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