Savoury Veggie Puff Tart

30 minutes is all you need to make this gorgeous Savoury Veggie Puff Tart – stocked full of vegetables, goat cheese and my special 5-min spicy marinara sauce!

30 minutes! Can you believe it? Me neither, yet it’s true! Insanely colorful, vibrant, healthy (if you can look past the puff pastry), juicy and delicious – if pizza could be upgraded, I think puff pastry would be the way to go.

This would be a perfect make ahead dish for when you are expecting company and have tiny bits of a lot of vegetables – whatever you have, probably would work just fine! Have some cheese? Throw that on too! No matter what, thanks to the marinara and the magic of puff pastry, it’ll always taste great!

The hardest work involved in making this tart is boiling the vegetables to perfection. Be sure to have a bowl of water and ice handy, to blanch the cooked vegetables – retains their vibrant color. The peas in the image below – cooked!

And spread this gorgeously divine, special 5 minute Spicy marinara – generously over the puff pastry sheet. Ugh, look how red that is! I could pour this marinara in a mug and slurp it with a straw!

Call forth all your artistic talent and arrange the vegetables best you can in one single layer – play with colors, textures, shapes and sizes and just have fun! Seriously, this is the most fun part of making this tart!

Brush the pastry with milk and spray the vegetables with oil – and bake! If you want to make these ahead of time, refrigerate for up to 5-6 hours before you need to bake them. Bring them to room temperature before putting it in the oven, or increase bake time to compensate for the cold.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Savoury Veggie Puff Tart

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

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!