MEDITERRANEAN SLICES
Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
- Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
- Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.98 milligram of sodium
PUFF PASTRY TART WITH ROASTED VEGGIES
This is a recipe that I found in Family Fun Magazine. I changed several things to suit mine and my family's taste a little better. It is a ligher take on the traditional pizza. It makes two tarts so it is great when having over family and friends! My family and friends love all the fresh flavors and the lighter taste! This is...
Provided by cathy tate
Categories Roasts
Time 2h
Number Of Ingredients 18
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.
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
RAINBOW ROSE VEGGIE TART
Make and share this Rainbow Rose Veggie Tart recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
ROASTED VEGGIE-PUFF PASTRY TART
Steps:
- Heat oven to 425°F. Line 13x9-inch (3-quart) glass baking dish with heavy-duty foil. Place potatoes and carrots in dish; toss with 2 teaspoons of the oil. Sprinkle 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper over vegetables; toss and arrange in single layer in dish. Roast 15 minutes. Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread all vegetables in single layer. Roast 15 to 20 minutes longer or just until tender when pierced with fork. Carefully remove foil and vegetables from dish; set aside.
- Spray same baking dish with cooking spray. In 2-cup microwavable glass measuring cup, mix water and sugar. Microwave uncovered on High 2 to 3 minutes or just until amber colored. Carefully stir in vinegar (mixture will bubble up). Pour evenly into baking dish; quickly spread over bottom. Sprinkle oregano and sage over sugar-vinegar mixture in baking dish. Arrange vegetable over herbs in dish. Sprinkle evenly with cheese.
- On lightly floured surface, roll out puff pastry with rolling pin into 13x9-inch rectangle. Place pastry over vegetables, folding edges under to fit if necessary. Pierce pastry all over with fork. Bake 20 to 25 minutes longer or until pastry is golden brown. Remove from oven; cool 10 minutes. Place heatproof serving platter upside down over baking dish. Carefully turn platter and dish over; remove dish. If necessary, replace any vegetables or glaze that stick to dish. Cut into squares.
Nutrition Facts : Calories 530, Carbohydrate 47 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 16 g, TransFat 4 1/2 g
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- Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm.
- Cut into 4 equal squares.Place the pastry squares on a baking tray, leaving a space between each.
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Ratings 2Category Main CourseCuisine MediterraneanTotal Time 40 mins
- Prepare your puff pastry block. If frozen, defrost overnight in the fridge or 2 hours at room temperature. If chilled, remove from the fridge 15 minutes before using. You can also use a ready rolled sheet.
- Chop all the veggies - the onion, pepper, mushrooms, zucchini, tomatoes and garlic - then toss them in the olive oil, herbs, salt and pepper.
- Lightly dust a wooden board with flour and roll out the puff pastry into a rectangle of 25 x 35 cm (10 x 14 inch).
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