Makes 8 servings
When you have puff pastry stored in the freezer, you can make some amazing things—like this tart with a colorful mosaic of summer vegetables over fragrant basil pesto. A still-warm portion of this buttery tart is just right for eating al fresco with a cold glass of rosé.
1 lb. tomatoes (about 3 medium), sliced
2 medium zucchinis or summer squash (about 10 ounces), cut into ¼-inch slices
1 tsp. kosher salt
1 (14- to 17-oz.) package frozen puff pastry (buttery type preferred), thawed in the refrigerator
½ cup basil pesto, at room temperature
3 oz. feta cheese, crumbled (about ½ cup)
½ tsp. red pepper flakes
Freshly ground black pepper, to taste
1. Spread the tomatoes and zucchinis out on a large plate or baking sheet. Sprinkle with salt and let stand for 20 minutes. Meanwhile, set a rack in the middle of the oven and preheat to 400°F.
2. Measure a piece of parchment paper large enough to fit a large baking sheet, and lay the parchment on your work surface. Carefully unroll the puff pastry onto the parchment (if your package contains two sheets, overlap them slightly so that they will fit on the baking sheet). Use a rolling pin to roll out the pastry into a rectangle big enough to cover almost the entire baking sheet. Slide the parchment and puff pastry onto the baking sheet.
3. Gently roll about ½ inch of the pastry on each side of the rectangle toward the middle to create an outer edge for the tart. Dollop the pesto onto the pastry and spread to distribute it evenly. Pat the vegetables dry with paper towels. Arrange the vegetable slices evenly over the pesto, overlapping slightly to fit. Sprinkle with the feta, red pepper flakes and black pepper to taste.
4. Bake for 35–40 minutes, until the edges are puffy and the bottom is golden. Cut into pieces and serve hot.
NUTRITION • PER ONE SERVING
Total Fat 24g (31%)
Saturated Fat 7.124g (36%)
Trans Fat 0g
Total Carbohydrate 30g (11%)
Dietary Fiber 2g (7%)
Total Sugars 4g
Includes 0g Added Sugars (0%)
Cholesterol 10mg (3%)
Sodium 540mg (23%)
Protein 7g (14%)
Vitamin D 0mcg (0%)
Calcium 76mg (6%)
Iron 1.95mg (10%)
Potassium 315mg (6%)
This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook here >>