Vegetarian Puff Pastry Tart
Loaded with veggies, this Vegetarian Puff Pastry Tart is easy to whip up and high on flavors!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 puff pastry sheet [9x9] (thawed and rolled)
- 1 eggplant (medium, around 3/4-1 cup diced)
- 1/2 cup red onion (diced)
- 1/2 cup pepper (diced [i used mix of yellow, red and orange])
- 2 tbsp olives [I used california black ripe olives]
- 1/2 cup parmesan cheese (shredded)
- 2-3 tsp vegetable oil
- salt (to taste)
- pepper (to taste)
- fresh basil (to garnish)
Instructions
- 1
Heat 2-3 teaspoons of oil on medium heat in a pan. Once the oil is hot, add the diced eggplant.
- 2
Cook for 5-6 minutes till the eggplant is softened. Remove from heat and set aside.
- 3
Thaw your frozen puff pastry sheet and roll it. Leaving an inch border from all sides, prick the rest of the puff pastry with a fork. This way the center won't rise up while baking while the edges will.
- 4
Transfer puff pastry sheet to a baking sheet lined with parchment paper or silicone mat.
- 5
Add the cooked eggplant, red onion and bell peppers in the center. Do not add the toppings on the edges.
- 6
Add parmesan cheese and California Black Ripe Olives on top. Sprinkle salt and pepper to taste.
- 7
Bake at 400 F degrees for 15-20 minutes or till the tart is nice golden brown in color.
- 8
Remove from oven, sprinkle some chopped basil on top and serve immediately!