#vegetabletart

[chefcarolb]

https://www.fromachefskitchen.com/puff-pastry-vegetable-tart/

This Puff Pastry Vegetable Tart recipe with asparagus and artichokes baked on a sheet pan is an easy way to feed a group! Purchased puff pastry makes the crust effortless and the three-cheese blend of creamy ricotta, nutty Asiago and tangy goat cheese makes it extraordinary! Vary the veggies to suit any season!

[chefcarolb]

Provencal Vegetable and Goat Cheese Tart is a lovely way to enjoy all the best summer produce with elegant French flair!

[robins-love-slave]

This Vegetarian Garden Tart with Roasted Red Pepper and Feta Spread is a delightful combination of flaky pie crust, creamy feta spread, and vibrant mixed vegetables. It's perfect for showcasing the bounty of the garden and makes for a satisfying meal or appetizer.

Ingredients: 1 store-bought pie crust. 1 cup roasted red peppers, chopped. 4 ounces feta cheese. 1/4 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 2 cups mixed vegetables such as zucchini, bell peppers, cherry tomatoes. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Press the pie crust into the bottom and up the sides of a tart pan. To make the sauce, put roasted red peppers, feta cheese, basil leaves, Parmesan cheese, and olive oil in a food processor. Mix until it's smooth. Cover the pie crust with the red pepper and feta mixture. Place a mix of vegetables on top of the spread so that they slightly overlap. Add pepper and salt to taste. Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the vegetables are soft. Take it out of the oven and let it cool down a bit before cutting it. You can serve it hot or cold.

Prep Time: 15 minutes

Cook Time: 30 minutes

cathleen richardson bailey

[carlaconce]

This vegan spiral vegetable tart with sun-dried tomato cream is a delicious dish that shows off the bright colors and tasty tastes of vegetables that are in season. It goes well with the sweet roasted vegetables and the flaky puff pastry because it is rich and tangy from the sun-dried tomatoes.

Ingredients: 1 large zucchini, thinly sliced. 1 large carrot, thinly sliced. 1 large yellow squash, thinly sliced. 1 red bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 1 sheet vegan puff pastry. 1/2 cup sun-dried tomatoes, soaked in hot water and drained. 1/2 cup raw cashews, soaked for 4 hours and drained. 2 cloves garlic. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1/4 cup water. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 375F 190C. Arrange the thinly sliced vegetables in a spiral pattern on the puff pastry, leaving a small border around the edges. In a blender, combine the soaked sun-dried tomatoes, drained cashews, garlic, nutritional yeast, lemon juice, water, salt, and pepper. Blend until smooth and creamy. Spread the sun-dried tomato cream evenly over the arranged vegetables. Fold the edges of the puff pastry over the filling, slightly overlapping the vegetables. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Garnish with fresh basil leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

mansão phantomhive

[therealcoolfooddude]

(via Greek Vegetable Tart) This vibrant tart delivers quick, classic flavours. Perfect for a light lunch or sharing, with pre-rolled puff pastry for convenience. 

[dianabastoferreira]

Following last week’s cauliflower Muhammara empanada, today I turned the same ingredients into a tart. It’s a tart but it weirdly reminds me of pizza, with a flaky dough instead of a chewy one, a bell pepper sauce instead of tomato, cauliflower instead of cheese, mint instead of basil (I know, nothing like a pizza, this association only happens in my freaky mind). This time I kept the Muhammara sauce closer to the original recipe (no breadcrumbs though), roasted the cauliflower and topped it with an almond white sauce and fresh mint leaves. It would have been all plant-based had I used neutral coconut oil for the shortcrust pastry dough instead of butter . . . #vegetabletart #wintercooking #plantrich #winterbaking #comfortfood #vscofood #foodstyling #foodphotography #cauliflowerrecipes #notaquiche https://www.instagram.com/p/CYzRY0WMcnp/?utm_medium=tumblr

[amitfulwaria]

🎒 Courgette, Asparagus and Feta Tart. Shaking up #LBC this week with something a little different yet pretty simple, and of course, delicious. I LOVE the combination of the pesto, feta and roasted green vegetables but you can of course play around with the ingredients - peppers, cherry tomatoes, red onion, ricotta or goats cheese would all work great here. You can eat cold or reheat before eating. Serves 3 INGREDIENTS 1 roll of puff pastry 1 courgette, thinly sliced 8 asparagus tips, sliced in half lengthways. 4 tablespoons of green pesto 80g feta (can be omitted to make vegan) Bag of mixed leaves 15 cherry tomatoes, halved 1/2 cucumber, sliced Pumpkin and sunflower seeds to garnish Extra virgin olive oil METHOD 1️⃣ Preheat oven to 180c and line a baking tray with parchment paper. 2️⃣ In a mixing bowl combine the sliced courgette and 2 tablespoons of pesto. Combine until the courgette is evenly coated. 3️⃣Next roll out the puff pastry on the baking tray and score a line around the edge 1cm from the border. Spread the remaining 2 tablespoons of pesto on the pastry within the lines. 4️⃣Now add the courgette slices and asparagus halves, drizzle with olive oil and place in the oven for 15 minutes. 5️⃣ Crumble the feta on top and place back in the oven for 10 minutes more. 6️⃣Meanwhile make the salad by combining the leaves, cucumber and tomatoes. 7️⃣Line the 3 lunchboxes with salad and once the tart has cooled slightly slice it into 6 pieces and add to the lunchboxes.Top the salad with pumpkin and sunflower seeds, and drizzle it with a little bit more of olive oil should you wish. #food #diettips #protien #VegetableTart #LunchBoxinspo #healthyrecipes #LunchIdeas (at Jaipur - pink city rajasthan, india) https://www.instagram.com/p/CJGzX-yDOfs/?igshid=1i3fnbdyete5y

[amitfulwaria]

🎒 Courgette, Asparagus and Feta Tart. Shaking up #LBC this week with something a little different yet pretty simple, and of course, delicious. I LOVE the combination of the pesto, feta and roasted green vegetables but you can of course play around with the ingredients - peppers, cherry tomatoes, red onion, ricotta or goats cheese would all work great here. You can eat cold or reheat before eating. Serves 3 INGREDIENTS 1 roll of puff pastry 1 courgette, thinly sliced 8 asparagus tips, sliced in half lengthways. 4 tablespoons of green pesto 80g feta (can be omitted to make vegan) Bag of mixed leaves 15 cherry tomatoes, halved 1/2 cucumber, sliced Pumpkin and sunflower seeds to garnish Extra virgin olive oil METHOD 1️⃣ Preheat oven to 180c and line a baking tray with parchment paper. 2️⃣ In a mixing bowl combine the sliced courgette and 2 tablespoons of pesto. Combine until the courgette is evenly coated. 3️⃣Next roll out the puff pastry on the baking tray and score a line around the edge 1cm from the border. Spread the remaining 2 tablespoons of pesto on the pastry within the lines. 4️⃣Now add the courgette slices and asparagus halves, drizzle with olive oil and place in the oven for 15 minutes. 5️⃣ Crumble the feta on top and place back in the oven for 10 minutes more. 6️⃣Meanwhile make the salad by combining the leaves, cucumber and tomatoes. 7️⃣Line the 3 lunchboxes with salad and once the tart has cooled slightly slice it into 6 pieces and add to the lunchboxes.Top the salad with pumpkin and sunflower seeds, and drizzle it with a little bit more of olive oil should you wish. #food #diettips #protien #VegetableTart #LunchBoxinspo #healthyrecipes #LunchIdeas (at Jaipur - pink city rajasthan, india) https://www.instagram.com/p/CJGzX-yDOfs/?igshid=1i3fnbdyete5y