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.
Thaw: 40 minutes Prep: 15 minutes Bake: 24 minutes Chill: 30 minutes Cool: 5 minutes Serves: 6 Tip The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking. If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too. Always flip and place the cut side of the Puff Pastry down on the baking sheet. You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours. Ingredients 1 egg 1 tbsp. water 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 3 tbsp. olive oil 2 tsp. 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 tbsp. pesto sauce 4 oz. goat cheese, crumbled 1 whole roasted sweet pepper, drained and cut into thin strips Directions 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. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early. From http://www.puffpastry.com/ Julie Morales WLM: inlovewithchr...@lljfm.net Yahoo & AIM: mercy42103 Twitter: @luvlabguidedogs _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
