This vegetable tart is perfect for sharing as an appetizer or even as a snack. It's a healthy and vegetarian alternative to pizza and is just as delicious. The sweetness of the vegetables and tomatoes paired with the salty and creamy goat's cheese, results in a very balanced flavor.
Serves 4-5 as an appetizer
Ingredients:ADD TO CART
- Green Zucchini - 150g, halved and finely sliced
- Yellow Zucchini - 150g, halved and finely sliced
- Purple Aubergine - 150g, halved and finely sliced
- Red Cherry Tomatoes - 150g, quartered
- Sweet Basil - 1 bunch
- Paprika - 1 Teaspoon
- Greek Feta or Manouri Cheese - 100g, broken into small pieces
- Butter Puff Pastry - 1 sheet, roughly 30cm/30cm (or 12/12 inches)
- Olive Oil - 4 Tablespoons
- Tomato Paste - 2 Tablespoons
- Salt & Pepper - For seasoning
1) Preheat oven to bake at 205C or 400F. Season the zucchinis, aubergine and cherry tomatoes with paprika, a few pinches of salt and pepper and 2 tablespoons of olive oil in a large bowl. In a separate small bowl, combine the tomato paste with the remaining olive oil.
2) Roll out the puff pastry until you have a thin sheet (around 0.2cm or 0.08 inch thick), with dimension around 30cm/30cm or 12"/12". Place on a baking sheet and score around 1cm or 0.4 inch inside the edges with a knife to create a crust border.
3) Poke holes on the pastry inside the border with the tips of the fork to prevent the pastry from rising when being baked.
4) Thinly spread the tomato paste mixture evenly on the pastry inside the borders.
5) Drain any excess liquid from the vegetables in the bowl, and then place them evenly on the pastry.
6) Bake the pastry for 15-20 minutes, or until the crust begins to brown. Briefly take it out of the oven and evenly sprinkle the goat's cheese on top, then bake for another 2-3 minutes. Then place basil leaves on top and serve.