I‘m about to share with you all one of simplest and yummiest recipes I know. Oh, and it’s healthy too!
Just in time for summer is my summer vegetable tart. Whether I’m entertaining or having a night in I know this dish will be a people pleaser. The veggie tart is ideal as an appetizer or side if you’re serving guests. You can pick and choose your veggie toppings, but I will give you my recommendations. Basically, the more variety the better!
Here are the ingredients for 2-4 people (including my veggie selections):
-puff pastry sheets (2, thawed)
-pesto (store bought or homemade)
– zucchini (1)
-corn (just the kernels)
-salt & pepp
-cornmeal (not totally necessary if you don’t have)
-optional: fresh basil
1. Preheat oven to 450*. Chop veggies and tomatos and cut corn off cob. Put aside in bowl and mix with enough olive oil, salt and pepper so veggies are lightly coated. Place veggies in ungreased pan or small Pyrex and heat in stove for 25-30 minutes, stirring every 10 minutes.
2. Meanwhile, roll out both thawed puff pastries on lightly floured surfaced. Spread pesto in center of puff pastries. Spoon veggie mixture into center of puff pastries and fold edges over the filling, leaving the center uncovered.
3. Transfer puff pastries to lighly floured cookie sheet. Bake for another 20 minutes until golden brown. Take out and sprinkle with basil if desired. Let cool, cut up, serve and enjoy!
To find out where I originally found this fabulous recipe, click here: Rustic Roasted Veg Tart