Ingredients with Measurements:
- 1 sheet puff pastry, thawed
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoons chopped fresh basil
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, toss the zucchini, yellow squash, red bell pepper, and onion with olive oil, salt, and black pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables for 20-25 minutes, until they are tender and lightly browned.
6. Roll out the puff pastry on a lightly floured surface to a 12-inch square.
7. Transfer the pastry to a parchment-lined baking sheet.
8. In a small bowl, mix the ricotta cheese, Parmesan cheese, egg, and basil.
9. Spread the cheese mixture over the puff pastry, leaving a 1-inch border around the edges.
10. Arrange the roasted vegetables on top of the cheese mixture.
11. Fold the edges of the puff pastry over the vegetables.
12. Brush the edges of the pastry with the beaten egg.
13. Bake the tart for 25-30 minutes, until the pastry is golden brown and puffed.
14. Let the tart cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 22g
Fiber: 2g
Protein: 9g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
- Zucchini and yellow squash can be substituted with eggplant or mushrooms.
- Red bell pepper can be substituted with cherry tomatoes or sun-dried tomatoes.
- Fresh basil can be substituted with dried basil or oregano.
Variations:
- Add cooked bacon or prosciutto for a meatier version.
- Use different vegetables, such as asparagus, broccoli, or carrots.
- Top the tart with sliced olives or capers for a briny flavor.
- Add a layer of pesto or tomato sauce under the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to roast the vegetables until they are tender and lightly browned for the best flavor.
- Use a sharp knife or pizza cutter to slice the tart.
- Serve the tart warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of fresh herbs.
- Garnish the tart with shaved Parmesan cheese or chopped nuts.
- Cut the tart into small squares for a party appetizer.
Garnishes:
- Fresh herbs, such as basil or parsley
- Shaved Parmesan cheese
- Chopped nuts, such as walnuts or almonds
Pairings:
- Serve the tart with a green salad or roasted vegetables.
- Pair the tart with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the puff pastry is too soft, chill it in the refrigerator for 10-15 minutes before rolling it out.
- If the tart is too soggy, make sure to roast the vegetables until they are dry and lightly browned before adding them to the tart.
Food safety advice:
- Make sure to wash the vegetables before slicing and roasting them.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in Europe for centuries, with savory versions dating back to medieval times. The use of puff pastry in tarts became popular in the 17th century in France.
Flavor profiles:
This roasted vegetable tart is savory, with a buttery puff pastry crust, creamy cheese filling, and tender roasted vegetables. The dish is balanced with a hint of sweetness from the caramelized onions and red bell pepper.
Serving suggestions:
Serve this roasted vegetable tart as a main dish for lunch or dinner, or as a party appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A