Roasted Vegetable Tarts
Ingredients:
- 1 sheet puff pastry, thawed
- 1 zucchini, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled goat cheese or feta (optional)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Vegetables: Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, thyme, salt, and black pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes, or until softened and slightly charred. Remove and set aside.
- Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface into a rectangle. Cut into 4 equal squares and place them on the lined baking sheet. Use a knife to score a 1/2-inch border around the edges of each square, being careful not to cut through.
- Assemble the Tarts: Inside the scored border of each puff pastry square, arrange the roasted vegetables. Top with crumbled goat cheese or feta, if using.
- Apply Egg Wash: Brush the edges of the puff pastry with the beaten egg to help achieve a golden crust.
- Bake: Place the tarts in the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden and crisp.
- Serve: Remove from the oven and allow to cool for a few minutes. Serve warm and enjoy!
Notes:
Feel free to substitute the vegetables with your favorites, such as mushrooms or asparagus. These tarts make a great appetizer or light meal.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Fat | 22g |
| Carbohydrates | 28g |
| Protein | 7g |
User Reviews:
Julia P.: "These were so easy to make and tasted amazing! The perfect balance of flavors."
Chris W.: "The puff pastry was perfectly crispy and the roasted veggies were delicious!"