Recipe

Grilled Pesto Vegetable Tart Recipe


Grilled Pesto Vegetable Tart Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 month, 2 weeks 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

Mystic_rive

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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
  1. 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.
  2. 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.
  3. 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.
  4. Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
  5. Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.

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Comments

fuzzy 1 month, 2 weeks ago said:
What a pretty photo.I hope mine will come out exactly like that.Anette

trigger 1 month, 1 week 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


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3.7

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