Filed Under: bake, englishscottish, snack, Under 20 Mins, vegetable, Vegetables

Summertime Tart

This impressive tart is filled with fresh garden vegetables and goat cheese

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April 8th, 2012

Recipe by David Grenier
Food styling by Ian Muggridge

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Servings
6
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
  • 1 sheet 10- x 10-inch butter puff pastry, thawed
  • 2 cloves garlic
  • 1 cup each fresh basil, parsley, mint
  • ¼ cup pine nuts
  • ½ cup goat cheese
  • ⅓ cup extra-virgin olive oil, plus 1 tablespoon
  • 12 asparagus, trimmed to 4 inches
  • 5 small zucchini, quartered lengthwise, trimmed to 4 inches
  • 6 - 8 cherry tomatoes, halved
    • Directions
  • 1.

    Preheat oven to 425°F. Unroll puff pastry, remove paper, cut in half and transfer to a parchment paper-lined sheet pan. Set aside.

  • 2.

    In a food processor, chop garlic, scraping down sides of bowl. Add fresh herbs, pine nuts, goat cheese and ⅓ cup oil and process until combined. Spread mixture evenly over pastry, leaving a ½-inch border on all sides.

  • 3.

    In a bowl, combine vegetables with remaining oil and season with salt and pepper. Arrange vegetables like this on pastry: 4 asparagus pieces, 3 zucchini quarters and a row of cherry tomatoes. Repeat three times for each tart.

  • 4.

    Bake 20 minutes or until golden. Remove from oven and cut each tart into three servings (in between zucchini and asparagus). Serve with green salad.

    • Nutrients Per Serving
    388 calories, 33 g fat, 9 g protein, 19 g carbs, 3 g fibre. Excellent source of folate and iron.  
    Summertime Tart
    Photography by James Tse
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