Vegetable Tart Recipe

I admit it, I am a meat lover, but I am trying to get on the “meatless Monday” train – maybe not always Monday, but I try to make at least 2 of our family weekday meals meatless each week.  For this recipe, I used the veggies I like, but you can certainly change them out to what you enjoy or have on hand.

Vegetable Tart Recipe
Author: OncoLink Team
  • 1 puff pastry sheet (thawed)
  • 1 medium onion
  • 1 small zucchini
  • 1 -2 heirloom tomatoes or ½ pint grape tomatoes
  • 3 garlic cloves, minced or through a press
  • Olive oil
  • Salt & pepper
  • Basil leaves
  • Balsamic reduction (optional)
  • Goat cheese
  1. Slice onion and cook under caramelized, about 15 minutes.
  2. Pre-heat oven to 400 degrees.
  3. Dice zucchini and tomato into small dice. If using grape tomatoes, cut them in half.
  4. Toss the diced veggies with garlic, a few tablespoons of olive oil and few sprinkles of kosher salt and pepper to season.
  5. Put puff pastry on cookie sheet lined with parchment paper. Roll it if needed to be an even rectangle.
  6. Spread caramelized onions on pastry. Spread veggie mix over the onions. Leave about ½ inch around the veggies to form a crust.
  7. Bake 20-25 minutes- watch that it doesn’t burn, but browns nicely.
  8. Sprinkle basil and goat cheese over tart and drizzle balsamic reduction over the tart.
  9. Serve warm or room temp.
Vegetable Tart

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