Puff Pastry Tart With Roasted Veggies Recipes

ROASTED VEGGIE-PUFF PASTRY TART

Steps:

• Heat oven to 425°F. Line 13x9-inch (3-quart) glass baking dish with heavy-duty foil. Place potatoes and carrots in dish; toss with 2 teaspoons of the oil. Sprinkle 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper over vegetables; toss and arrange in single layer in dish. Roast 15 minutes. Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread all vegetables in single layer. Roast 15 to 20 minutes longer or just until tender when pierced with fork. Carefully remove foil and vegetables from dish; set aside.
• Spray same baking dish with cooking spray. In 2-cup microwavable glass measuring cup, mix water and sugar. Microwave uncovered on High 2 to 3 minutes or just until amber colored. Carefully stir in vinegar (mixture will bubble up). Pour evenly into baking dish; quickly spread over bottom. Sprinkle oregano and sage over sugar-vinegar mixture in baking dish. Arrange vegetable over herbs in dish. Sprinkle evenly with cheese.
• On lightly floured surface, roll out puff pastry with rolling pin into 13x9-inch rectangle. Place pastry over vegetables, folding edges under to fit if necessary. Pierce pastry all over with fork. Bake 20 to 25 minutes longer or until pastry is golden brown. Remove from oven; cool 10 minutes. Place heatproof serving platter upside down over baking dish. Carefully turn platter and dish over; remove dish. If necessary, replace any vegetables or glaze that stick to dish. Cut into squares.

PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
• Sprinkle the cutting board with flour. Roll-out the creases.;
• Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
• Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
• If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
• Puff Pastry Variations:
• Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
• Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
• Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

EASY PUFF PASTRY TARTS WITH VEGETABLES AND FETA

Steps:

• Defrost the puff pastry in the refrigerator for two hours or for one hour on the counter.
• Prep the vegetables: slice the zucchini and the squash into thin slices and set them aside on paper towels to absorb the extra moisture. Slice the onion into thin rings and set them aside. Slice the tomato thinly and place on paper towels, topped with another layer of paper towels to ensure that most of the moisture is absorbed. When ready to use, slice each tomato slice into quarters.
• Preheat the oven to 400°F. Line two sheet pans with parchment paper.
• Gently unfold the puff pastry from its package. Sprinkle some flour on a work surface and place a sheet of the puff pastry over the flour. Sprinkle additional flour on top. Using an inverted bowl, cut each sheet of puff pastry into 2 rounds, about 5"-6" (from the remaining puff pastry of each sheet, I also cut out two smaller rectangles). Place the pastry rounds on the prepared sheet pans and refrigerate while you work on the filling.
• Heat a large skillet to medium hot. Add some olive oil to coat and, once heated, add the onions, sprinkle with salt and pepper, and sauté until soft and light brown. Remove the onions from the skillet and set aside.
• To the same heated skillet, add the zucchini slices, season with salt and pepper and sauté on both sides until golden brown. Remove from the skillet and set aside. Repeat this process with the yellow squash, making sure not to overcrowd the skillet. Once done, remove from the skillet and let them cool.
• Remove the puff pastry from the refrigerator and, using a sharp pairing knife, score a border around each round. Prick the area inside the border with a small fork to prevent the inside part from puffing up too much. Top each round with the onion, then the Feta cheese, and the slices of the vegetables in an overlapping pattern. Sprinkle the tops with some oregano and a drizzle of olive oil, then bake on the middle rack for about 25 minutes or until the pastry is golden brown. Allow the tarts to cool slightly on the pan before removing. Sprinkle with some flaky sea salt and serve warm or at room temperature.

ANY VEGETABLE TART

Steps:

• Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
• In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
• Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

PUFF PASTRY TART WITH VEGETABLES AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
• Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
• Bake in the preheated oven for 8 minutes. Allow to cool slightly.
• Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
• Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
• Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
• To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.