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Love is in my Tummy

Plant-based flavor

January 20, 2017 By Tina Dawson 8 Comments

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!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!

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

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!

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

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!

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

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!

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

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.

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

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

Created by Tina Dawson on January 13, 2017

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

  • Prep Time:5m
  • Cook Time:25m
  • Total Time:30m
  • Serves: 4
  • Yield: 1 tart

Ingredients

  • 1 sheet of puff pastry
  • 5 thin slices of eggplant, quartered
  • 1/4 c 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)
  • 1/2 c spicy marinara sauce
  • 2 tbsp. crumbled goat cheese (optional)
  • 1 tsp. Milk, for brushing
  • Oil spray
  • 1 sprig of dill
  • fresh cilantro, for garnishing

Instructions

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!
  • Print

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Filed Under: All Recipes, Appetizers, Cuisines, French, Lunch/Dinner, Vegetarian Tagged With: savoury tart, spicy marinara, tart, Vegetables

Previous Post: « Crispy Baked Eggplant Slices
Next Post: Vegetable Dum Biriyani for two »

Reader Interactions

Comments

  1. Ksenia @ At the Immigrant's Table says

    January 20, 2017 at 1:15 pm

    I don’t think words can capture how much I love this tart. Simple and elegant, what more can you ask for?! Beauty.

    Reply
    • Tina Dawson says

      January 20, 2017 at 8:27 pm

      Aww thanks so much Ksenia!

      Reply
  2. Stephanie@ApplesforCJ says

    January 20, 2017 at 12:37 pm

    This is so pretty! But I think I could definitely get into eating some of this. Love all the veggies and the marinara sauce you have going on 🙂

    Reply
    • Tina Dawson says

      January 20, 2017 at 1:03 pm

      Thanks Stephanie!

      Reply
  3. sue | theviewfromgreatisland says

    January 20, 2017 at 11:36 am

    Is there anything a sheet of puff pastry can’t do? This is stunning!

    Reply
    • Tina Dawson says

      January 20, 2017 at 12:06 pm

      I KNOW, right! Thanks Sue!

      Reply
  4. Dannii says

    January 20, 2017 at 10:59 am

    That is one beautiful looking tart! I love adding peas to dishes to give them a pop of colour.

    Reply
    • Tina Dawson says

      January 20, 2017 at 12:06 pm

      Instant pop of color and a burst of sweetness!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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