Friday, January 22, 2016

Vegetable Puff Pastry Tart

2 Sheets Puff Pastry - Thawed + flour for dusting & rolling out
1 Shallot - Sliced thinly
2 Cloves Garlic - Smashed & finely diced
2 Leeks - Sliced 1/2" coins - rinsed and dried
2 Cups Mushrooms - Sliced
3/4 Red Onion - 1/4" slice
1/2 Green Pepper - 1/4" slice
3 tbsp EVOO
3 Roma Tomatoes - 1/2" slice
4 oz. Goat Cheese - Thawed
4 oz. Fontina Cheese - Sliced thin
4 oz. Havarti Cheese - Sliced thin
1 Tbsp Salt
1 Tbsp Pepper
2 tbsp Italian Seasoning

Preheat oven to 400 degrees.

On a lightly floured surface, roll out puff pastry to about 1/4" thick.  Place on a baking sheet lined with lightly buttered parchment paper.

In a large pan on med/high heat add the EVOO.  Add the shallot, garlic, leeks, mushroom, onion and pepper.  Sautee about 5 minutes.

Schmear the puff pastry w/ the goat cheese.  Lay the cheese slices on top.  Add on the mushroom, etc. mixture.  Spread evenly.  Sprinkle the Italian Seasoning, Salt & Pepper over everything.  Evenly place the tomatoes on top.

Roll up the sides of the puff pastry to create a "wall".  Place in oven for 25-30 minutes or until golden brown.  Let rest about 10 minutes before cutting into.  Served w/ an arugula salad is nice.


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