I am in Connecticut for a while staying with my mom. I found a fabulous little farmers market super close by at the Stamford Museum & Nature Center. I bought some vegetables and decided to make this Vegetable & Goat Cheese Tart. This tart is very versatile. You can use any combination of vegetables. You can make one big one or individual tarts. I used herbed goat cheese, cherry tomatoes, zucchini, yellow squash, and asparagus. It's so simple and easy to make. Serve it with a mixed green salad.
Prep: 10 mins
Cook: 20 mins
Yields: 6 Servings
Ingredients
1 8.5 ounce sheet puff pastry, thawed
1 egg
4 ounces goat cheese, room temperature
garlic powder, to taste
kosher or sea salt
freshly ground black pepper
Vegetables of your choice
cherry tomatoes
asparagus
broccoli
zucchini
shallots or green onions
etc....
2 tablespoon olive oil
fresh basil, for garnish
Directions
1Preheat the oven to 425°F and line a sheet pan with parchment paper.
2Place puff pastry on a cutting board and slice into 6 even pieces. Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.
3Whisk an egg in a small bowl and set aside to use as egg wash after assembly.
4Place vegetables in a mixing bowl and toss with garlic powder, kosher salt, black pepper, and olive oil. Toss until coated.
5Place the puff pastry rectangles on the baking sheet 1 inch apart. Spoon and spread 1 tablespoon of the goat cheese mixture in the middle rectangle of each puff pastry. Top each piece with a medley of vegetables staying within the puff pastry perimeter. Brush the edges of each puff pastry rectangle with egg wash.
6 Bake for 20-25 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh herbs and serve.