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 WITH ROASTED VEGGIES

Steps:

• 1. Preheat oven to 425 degrees. Place one rack in the upper 3rd of the oven and one rack in the lower 3rd.
• 2. Combine the olive oil, rosemary, parsley, thyme, 1/2tsp salt and 1/4tsp pepper; whisk to incorporate. Combine the zucchini, red onion, red bell pepper, potatoes, tomatoes and garlic; toss with the olive oil mixture. Spread on roasting pan and roast until they are browned around edges, about 30 minutes. Remove from oven and let cool about 5 minutes.
• 3. While veggies are roasting, Combine ricotta, goat and feta cheeses, egg, green onion and remaining salt and pepper and set aside.
• 4. Roll out one piece of puff pastry on a lightly floured surface into a 13x11-inch rectangle. Cover the remaining pastry with a moist towel so that it doesn't dry out while you are working. Line a baking sheet with parchment paper and transfer the pastry to this. Cut 1-inch strips from all four sides. Create a border around the tart by brushing the edges of the rectangle with water and laying the cut strips on top, trimming to fit. Poke holes in the bottom of the pastry with a fork. Repeat the process to make the second tart. Place one baking sheet on the upper rack and one on the lower rack and bake for 5 minutes; rotate the pans, swapping the one on the bottom for the one on top, and bake for 5 minutes more. Remove from oven, poke with a fork and use a spatula to carefully press down the puffed centers. Return the pastries to the oven to cook 5 more minutes. Cool on wire racks 5 minutes.
• 5. Divide the cheese mixture between the pastries and spread it evenly, then divide and add the veggies.
• 6. Bake the tarts until the cheese is set, 15-20 minutes. Rotate the pans halfway through the cooking time as in prior step 4. Cool tarts on wire racks a few minutes, then slice each into 6 squares.