Vegetarian Puff Pastry Tart
Loaded with veggies, this Vegetarian Puff Pastry Tart is easy to whip up and high on flavors!
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Easy recipes, we all seem to love them. And why not? It all makes perfect sense. If you can create something delicious with readily available ingredients and without any complicated steps then that recipe is always a winner in my book. A lot of my favorite easy recipes come from puff pastry. Isn’t it a magical thing?! I sure thing it is! There’s so much you can do with it. Sweet or savory, everything comes together quickly and easily.
Last weekend, I didn’t feel like cooking an elaborate Indian meal and so there was puff pastry to my rescue again. I used it to make this vegetarian puff pastry tart for our weekend brunch. Loaded with veggies, olive and topped with parmesan cheese, this tart definitely made our weekend a lot more flavorful!
This vegetarian tart has eggplant, red onion, pepper and my favorite Olives!
Look at this gorgeous and color tart! So perfect for summer!
The flavors in this tart come together so well. All you need to do it dice the veggies and thaw your puff pastry. While the puff pastry is getting thawed, cook the eggplants till they are little soft. And that’s it then you just dump everything on the puff pastry, top it with black olives and bake. You get this gorgeous vegetarian tart ready to be devoured in literally no time.
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!
* I used a little less than 1/2 cup of cheese but you can use the full 1/2 cup or even more!
Vegetarian Puff Pastry Tart
Ingredients
- 1 puff pastry sheet [9×9] thawed and rolled
- 1 eggplant medium, around ¾-1 cup diced
- ½ cup red onion diced
- ½ cup pepper diced [i used mix of yellow, red and orange]
- 2 tablespoons olives [I used california black ripe olives]
- ½ cup parmesan cheese shredded
- 2-3 teaspoons vegetable oil
- salt to taste
- pepper to taste
- fresh basil to garnish
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vegetarian Puff Pastry Tart
