This quick and easy vegetable tart is the perfect dish year round but what makes it a fall recipe is the puff pastry. This is one of my favorite items from Trader Joe’s and it is only in stock during the fall and winter seasons. This versatile puff pastry is perfect for all kinds of recipes and once I see them in store I stock up for the entire year!
The best part about this ‘recipe’ is that it is more of a guide. This is a great way to use up leftover uncooked vegetables in your fridge or as a quick and easy meal for yourself or a gathering.
What I used:
- 1 roll of Trader Joe’s puff pastry
- 2 small zucchini’s or 1 large (sliced)
- 1 eggplant (sliced - I only used 1/2)
- 1 bell pepper (sliced)
- handful of baby Bella mushrooms about 5 (sliced)
- 1/2 red onion or any onion (sliced)
- garlic powder
- salt & pepper
- olive oil
What I did (here is a quick clip or scroll down to read the directions below):
Preheat the oven to 425f.
Open your puff pastry and rotate the dough on the parchment paper so it is better centered and then place in casserole dish or on cookie sheet.
Poke the pastry all over the middle with a fork so it doesn’t puff up too much.
Drizzle with olive oil. (Another variation is you could spread sauce - Pesto, Marina, or Alfredo sauce)
Take your sliced vegetables and cover the puff pastry. I like to do a base layer of thicker vegetables like zucchini and eggplant then top with the bell pepper, mushroom and onion.
Top with cheese. I like this herbed goat cheese from Trader Joe’s and this shredded Parmesan from Costco but any cheese would work.
Put your casserole dish or cookie sheet into the oven at 425f for 45 mins to 1 hour. The sides of the puff pastry should be crispy and golden brown.
Pull out and let cool for 10 mins. Remove the parchment paper and slice up. Enjoy!
Oh my god this so easy. Why I never thought of something like that. I am gonna try this. Thanks you for sharing.
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