Roasted Veggie Puff Pastry Tart
Roasted Veggie Puff Pastry Tart is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 6 and costs $1.52 per serving. One portion of this dish contains approximately 8g of protein, 15g of fat, and a total of 178 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. 220 people have made this recipe and would make it again. If you have egg white, olive oil, puff pastry, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. With a spoonacular score of 41%, this dish is solid. If you like this recipe, you might also like recipes such as Apple Puff Pastry Tart, Cherry Cream Puff Pastry Tart, and Apricot-blackberry Puff Pastry Tart.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
1 egg white, beaten
4 fresh basil leaves, for garnish
8 ounces goat cheese, crumbled
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 large Spanish onion, thinly sliced
1 12-by-8-inch rectangle frozen puff pastry, thawed
2 Roma tomatoes, cut into 1/4-inch slices
Equipment:
oven
frying pan
pie form
Cooking instruction summary:
Preheat the oven to 375 degrees F. Place the tomato slices on a baking rack and sprinkle with salt. Set aside. In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes. Set aside. Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan. Poke the bottom of the pastry with a fork evenly throughout. Reserve the trimmings. Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust. Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions. Layer the tomatoes on top in decorative circles. Season with salt and pepper. Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes. Garnish with fresh basil.
Step by step:
1. Preheat the oven to 375 degrees F.
2. Place the tomato slices on a baking rack and sprinkle with salt. Set aside.
3. In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes. Set aside.
4. Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan. Poke the bottom of the pastry with a fork evenly throughout. Reserve the trimmings.
5. Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust. Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions. Layer the tomatoes on top in decorative circles. Season with salt and pepper.
6. Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes.
7. Garnish with fresh basil.
Nutrition Information:
covered percent of daily need
