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Savoury Veggie Puff Tart

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Savoury Veggie Puff Tart stocked full of vegetables, goat cheese and my special 5-min spicy marinara sauce!

Savoury Veggie Puff Tart

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 sheet of puff pastry
  • 5 thin slices of eggplant, quartered
  • 0.25 cup green peas
  • 3 2" pieces of bell pepper (different colors), cut into triangles
  • 4 baby potatoes
  • 2 -3 florets of cauliflower
  • 2 indian shallots, peeled and quartered
  • 5 mini tomatoes (cherry, pear, assorted colors)
  • 0.5 cup spicy marinara sauce
  • 2 tbsp crumbled goat cheese (optional)
  • 1 tsp Milk, for brushing
  • Oil spray
  • 1 sprig of dill
  • fresh cilantro, for garnishing

Method
 

Prep
  1. Thaw the puff pastry sheet according to package instructions.
  2. In a small pot of water + salt, boil the potatoes, cauliflower and peas, draining each once cooked and blanching them in a bowl of cold water and ice. Drain and set aside. Slice the potatoes.
  3. Preheat the oven at 400°F/200°C. Line a medium baking tray with foil. Transfer the thawed pastry sheet to the prepared tray.
Assemble
  1. Fold the edges of the puff pastry sheet to form a 1 inch lip all around. Spread the marinara at the center in an even layer.
  2. Arrange the vegetables in a single layer, as creatively as possible. Top with dill.
  3. Brush the outer lip of pastry with milk wash. Spray/brush the tops of vegetables with oil.
Bake!
  1. Bake in the preheated oven for 15 minutes. If adding goat cheese, do it now, and bake for a further 5 minutes. Then broil for 2-5 minutes until the tops are slightly charred.
  2. Optionally, you can also caramelise the tops over with a blow torch.
  3. Let cool slightly before garnishing. Slice and serve hot!