Vegetable Puff Pastry Tart: Easy and Quick Appetizer Recipe…
Vegetable Puff Pastry Tart It is of unique goodness, a recipe with vegetables that is really tasty, you can of course use the vegetables you prefer and also follow the seasonality , because this puff pastry pizza with vegetables you can prepare it all year round and in the variations you want. The puff pastry base is filled with vegetables cooked in a pan, I used: zucchini, peppers, onions and tomatoes, and I gave it an extra touch by adding olives but you can vary by enriching the puff pastry with vegetables with stringy cheese, pieces of speck, ham in short with what you prefer!
Ingredients for Vegetable Puff Pastry Tart:
- 1 sheet of ready-rolled puff pastry (rectangular)
- 1 bell pepper
- 2 courgettes (zucchini)
- 1 onion
- 2 plum tomatoes
- 30g (about 1 oz) olives
- Fresh basil leaves
- Extra virgin olive oil
- Salt
How to make Vegetable Puff Pastry Tart:
- Wash the bell pepper well, cut it in half, remove the white filaments and seeds, and cut it into flaps.
- Wash and cut the zucchini into small pieces.
- Peel the onion and cut it into slices.
- In a frying pan, heat the extra virgin olive oil and add the vegetables all together.
- Season with salt and let them sauté over high heat for a few minutes, stirring.
- Add the olives and auburn tomatoes to the vegetables in the pan as well.
- Season with salt, add the basil and let them cook with a lid on for about 20 minutes, stirring occasionally.
- When the vegetables are cooked let them cool.
- Spread the puff pastry roll directly into the baking dish and prick it with a fork.
- Arrange the vegetables on the puff pastry, spreading them out well with the back of a spoon.
- Bake the Vegetable Puff Pastry Tart in a static oven at 200° (400°F) for 20 minutes.
- Great hot, also delicious cold!
Bon Appétit!
