Description
A delicious vegetable tart made with puff pastry and fresh vegetables.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 medium zucchini, thinly sliced
- 1 cup bell peppers (mixed colors), diced
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- to taste Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss together zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, balsamic vinegar, salt, pepper, and thyme.
- Roll out puff pastry on a lightly floured surface into a roughly 12-inch circle.
- Transfer the pastry to the prepared baking sheet and pile the vegetable mixture in the center, leaving a 2-inch border.
- Fold the edges of the pastry over the filling gently.
- Bake for 25-30 minutes until golden brown and flaky.
- Let cool slightly before slicing and serving.
Notes
- This tart can be served warm or at room temperature.
- Feel free to use any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg