Vegetarian Puff Pastry Tart
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 puff pastry sheet [9x9] (thawed and rolled)
- 1 eggplant (medium, around ยพ-1 cup diced)
- ยฝ cup red onion (diced)
- ยฝ cup pepper (diced [i used mix of yellow, red and orange])
- 2 tablespoons olives [I used california black ripe olives]
- ยฝ cup parmesan cheese (shredded)
- 2-3 teaspoons vegetable oil
- salt (to taste)
- pepper (to taste)
- fresh basil (to garnish)
Method
- Heat 2-3 teaspoons of oil on medium heat in a pan. Once the oil is hot, add the diced eggplant.
- Cook for 5-6 minutes till the eggplant is softened. Remove from heat and set aside.
- Thaw your frozen puff pastry sheet and roll it. Leaving an inch border from all sides, prick the rest of the puff pastry with a fork. This way the center won't rise up while baking while the edges will.
- Transfer puff pastry sheet to a baking sheet lined with parchment paper or silicone mat.
- Add the cooked eggplant, red onion and bell peppers in the center. Do not add the toppings on the edges.
- Add parmesan cheese and California Black Ripe Olives on top. Sprinkle salt and pepper to taste.
- Bake at 400 F degrees for 15-20 minutes or till the tart is nice golden brown in color.
- Remove from oven, sprinkle some chopped basil on top and serve immediately!