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.