Puff Pastry Tart With Roasted Veggies Food

PUFF PASTRY TART WITH VEGETABLES AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
• Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
• Bake in the preheated oven for 8 minutes. Allow to cool slightly.
• Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
• Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
• Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
• To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

PUFF PASTRY TART WITH ROASTED VEGGIES

Steps:

• 1. Preheat oven to 425 degrees. Place one rack in the upper 3rd of the oven and one rack in the lower 3rd.
• 2. Combine the olive oil, rosemary, parsley, thyme, 1/2tsp salt and 1/4tsp pepper; whisk to incorporate. Combine the zucchini, red onion, red bell pepper, potatoes, tomatoes and garlic; toss with the olive oil mixture. Spread on roasting pan and roast until they are browned around edges, about 30 minutes. Remove from oven and let cool about 5 minutes.
• 3. While veggies are roasting, Combine ricotta, goat and feta cheeses, egg, green onion and remaining salt and pepper and set aside.
• 4. Roll out one piece of puff pastry on a lightly floured surface into a 13x11-inch rectangle. Cover the remaining pastry with a moist towel so that it doesn't dry out while you are working. Line a baking sheet with parchment paper and transfer the pastry to this. Cut 1-inch strips from all four sides. Create a border around the tart by brushing the edges of the rectangle with water and laying the cut strips on top, trimming to fit. Poke holes in the bottom of the pastry with a fork. Repeat the process to make the second tart. Place one baking sheet on the upper rack and one on the lower rack and bake for 5 minutes; rotate the pans, swapping the one on the bottom for the one on top, and bake for 5 minutes more. Remove from oven, poke with a fork and use a spatula to carefully press down the puffed centers. Return the pastries to the oven to cook 5 more minutes. Cool on wire racks 5 minutes.
• 5. Divide the cheese mixture between the pastries and spread it evenly, then divide and add the veggies.
• 6. Bake the tarts until the cheese is set, 15-20 minutes. Rotate the pans halfway through the cooking time as in prior step 4. Cool tarts on wire racks a few minutes, then slice each into 6 squares.

RAINBOW ROSE VEGGIE TART

Steps:

• Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
• Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
• In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
• Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
• Spread the cheese mixture on top of the tart base.
• Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
• Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.