Roasted Veggie Puff Pastry Tart Recipes

ROASTED VEGGIE PUFF PASTRY TART

Steps:

• 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.

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.