Grilled Pesto Vegetable Tart

Grilled Pesto Vegetable Tart

6

"Pepperidge Farm® Puff Pastry Sheets make a tender crust for this savory tart filled with layers of pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers."

Ingredients

1 h 45 m servings 517 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13x11-inch rectangle. Place on the prepared sheet. Brush the edges of the rectangle 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.
  3. 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 with the oil mixture. Turn vegetables over and brush with more oil. Season to taste. Bake the vegetables 4 minutes, turning halfway through cooking. Cool slightly.
  4. Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
  5. Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.

Reviews

6
  1. 7 Ratings

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Most helpful

This is a great recipe and a wonderful way to use up the summer bounty of fresh veggies as almost any vegetable can be subbed for the zucchini, squash and eggplant. A suggestion to others who t...

Most helpful critical

My husband likes everything and would probably have rated this tart 4 stars. I have a few quibbles. First, I found that it look much longer to roast the vegetables in the oven to get them soft...

This is a great recipe and a wonderful way to use up the summer bounty of fresh veggies as almost any vegetable can be subbed for the zucchini, squash and eggplant. A suggestion to others who t...

My husband likes everything and would probably have rated this tart 4 stars. I have a few quibbles. First, I found that it look much longer to roast the vegetables in the oven to get them soft...

I didn't have a squash on hand so I tossed in a little sauteed kale because I wanted more veggies. Even without the squash I had WAYYYY too many veggies for such a little pastry! I also thought ...

This was delicious, and you can add just about any veggie you want on top of it. We added some broccoli.

This is awesome! I used Humboldt Fog cheese (which is extra yummy). I spread the cheese in a neat layer over the pesto and under the veggies. I like "wet" pizzas with consistent flavor better th...

Like everything, I had to tweak this. First, I'm reducing my sodium and so I didn't want to use jar pesto. So I decided to use herd de provence and hazelnut oil in place of the pesto. I also ...