Description
This Roast Vegetable Tart is a delightful dish featuring a golden puff pastry base topped with a colorful array of roasted zucchini, eggplant, bell peppers, and onions, finished with creamy ricotta and tangy goat cheese. A flavorful and visually appealing vegetarian main course that’s perfect for any occasion.
Ingredients
Scale
Puff Pastry Tart:
- 1 sheet puff pastry (thawed)
Roasted Vegetables:
- 1 small zucchini (sliced)
- 1 small eggplant (sliced)
- 1 red bell pepper (sliced)
- 1 yellow onion (sliced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Tart Topping:
- 1/2 cup ricotta cheese
- 1/2 cup crumbled goat cheese or feta
- 1 egg (lightly beaten, for egg wash)
- 1 tablespoon fresh basil or parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast Vegetables: Place sliced zucchini, eggplant, bell pepper, and onion on the sheet. Drizzle with olive oil, season with salt, pepper, thyme, and oregano, then roast for 20 to 25 minutes.
- Prepare Tart Base: Roll out puff pastry, bake for 10 minutes, then spread ricotta cheese on top.
- Assemble Tart: Arrange roasted vegetables on the tart, sprinkle with goat cheese or feta, brush edges with beaten egg.
- Bake: Return to the oven and bake for another 15 to 18 minutes until golden brown.
- Finish and Serve: Garnish with fresh herbs before serving.
Notes
- You can use any combination of seasonal vegetables.
- Add a drizzle of balsamic glaze for extra flavor.
- Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
