“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
- Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
- Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.
Nutrition
Amount Per Serving (4 total)
- Calories
- 522 cal
- 26%
- Fat
- 38.5 g
- 59%
- Carbs
- 29.7 g
- 10%
Based on a 2,000 calorie diet
Share It
Reviews (6)
Rate This Recipe
"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 try thi..." See mores recipe ~ use more of the pesto sauce and don't crowd the mix of vegetables, otherwise the tart will not crisp and you lose the flakiness of the pastry sheets. I have made it twice since receiving the recipe and it has been wonderful each time - perfect appetizer paired with a refreshing glass of Sangria poolside. Definitely a keeper!!!"
SCL
"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 and s..." See morelightly browned than called for. Second, while I used a regular size eggplant (not baby) and a large zucchini, I did not use any summer squash. I did add a few mushroom chunks. Even so, I almost could not fit the vegetables on the tart pastry in a single layer. Last, I used the amount of pesto recommended and thought it needed more. I could hardly taste it on the finished baked tart. The end product looked terrific, but I would recommend alternating the veggies as they are laid out on the tart, not in rows. That way, when it is cut, each piece gets a sampling of each vegetable. I liked it well enough to try again with more pesto and maybe some additional other seasonings."
so_we_beat_on
"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 there ..." See morewasn't enough of the goat cheese but I was out so I added some fresh mozzarella as well. I had a very strong goat cheese though so I feel like they balanced really well. Lastly, I threw the red peppers on before baking it along with some kalamata olives. I served it with some spicy lentil soup and it made a great meal! I would definitely make this again!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
