Hello, lovely readers! Today, I’m excited to share with you a recipe that’s going to brighten your meals: Mediterranean Magic: Roasted Vegetable Puff Pastry Tart. It’s a vibrant, flavourful dish that combines the best of Mediterranean produce with the buttery delight of puff pastry. Let’s get started!
- 1 package (about 17 ounces) of frozen puff pastry, thawed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small eggplant, sliced into thin rounds
- 1 zucchini, sliced into thin rounds
- 1 red onion, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 cup of crumbled feta cheese
- 1 egg (for egg wash)
- Fresh basil leaves for garnish
- Preheat your oven to 400°F (200°C). Toss your sliced vegetables and minced garlic with olive oil, salt, pepper, dried oregano, and dried basil. Spread them out on a baking sheet and roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
- While your veggies are roasting, roll out your thawed puff pastry on a lightly floured surface. Transfer the pastry to a lined baking sheet.
- When your veggies are ready, remove them from the oven but keep the oven on. Arrange the roasted vegetables on the puff pastry, leaving a small border around the edges. Sprinkle the crumbled feta cheese on top.
- Fold the edges of the pastry over the vegetables to create a rustic tart. Beat the egg in a small bowl and brush the pastry edges with the egg wash. This gives the tart a lovely, golden finish.
- Bake the tart in your preheated oven for 20-25 minutes, or until the pastry is puffed and golden.
- Allow the tart to cool slightly, then garnish with fresh basil leaves just before serving.
And there you have it – the Mediterranean Magic: Roasted Vegetable Puff Pastry Tart. It’s a celebration of Mediterranean flavours packed into a flaky, buttery tart. Perfect for a leisurely lunch or a light dinner. Enjoy, and happy cooking!
Un Seattle Gourmand