Recipe
Grilled Pesto Vegetable Tart Recipe
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Mystic_river1 / All my dishes 1 year, 4 months ago
This recipe is from pepperidge farm puff pastry and really is as light and tasty as it looks and it is very healthy. Enjoy
Prep:15m Cook:20m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- Thaw Time: 40 minutes
- Chill Time: 30 minutes
- Pastry Sheets (1 sheet)
- 1 egg
- 1 tbsp. water
- 3 tbsp. olive oil
- 2 tsp. chopped garlic
- 1 baby eggplant, cut diagonally in 1/2-inch thick slices
- 1 large zucchini, cut diagonally in 1/2-inch thick slices
- 1 large yellow squash, cut diagonally in 1/2-inch thick slices
- 1 tbsp. prepared pesto sauce
- 4 oz. goat cheese, crumbled
- 1 whole roasted sweet pepper, drained and cut into thin strips
Directions
- DirectionsThaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°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 13 x 11-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.
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Average score: 3.7 / 5
No. of ratings: 6
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fuzzy 1 year, 4 months ago said:
What a pretty photo.I hope mine will come out exactly like that.Anette
trigger 1 year, 4 months ago said:
This recipe is chock filled with summer vegetables, perfect timing.
High five for this easy recipe that is delicious what more could you ask for.
Michael