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Grilled Pesto Vegetable Tart Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and 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
    Was this review helpful? Yes Flag
  • fuzzy 15 years ago
    What a pretty photo.I hope mine will come out exactly like that.Anette
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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