EASY PUFF PASTRY TARTS WITH VEGETABLES AND FETA
An easy and delicious tart with an all-butter puff pastry and perfectly ripe, late summer vegetables.
Provided by Marilena Leavitt
Categories Vegetarian lunch
Time 55m
Yield 4 round tarts
Number Of Ingredients 9
Steps:
- Defrost the puff pastry in the refrigerator for two hours or for one hour on the counter.
- Prep the vegetables: slice the zucchini and the squash into thin slices and set them aside on paper towels to absorb the extra moisture. Slice the onion into thin rings and set them aside. Slice the tomato thinly and place on paper towels, topped with another layer of paper towels to ensure that most of the moisture is absorbed. When ready to use, slice each tomato slice into quarters.
- Preheat the oven to 400°F. Line two sheet pans with parchment paper.
- Gently unfold the puff pastry from its package. Sprinkle some flour on a work surface and place a sheet of the puff pastry over the flour. Sprinkle additional flour on top. Using an inverted bowl, cut each sheet of puff pastry into 2 rounds, about 5"-6" (from the remaining puff pastry of each sheet, I also cut out two smaller rectangles). Place the pastry rounds on the prepared sheet pans and refrigerate while you work on the filling.
- Heat a large skillet to medium hot. Add some olive oil to coat and, once heated, add the onions, sprinkle with salt and pepper, and sauté until soft and light brown. Remove the onions from the skillet and set aside.
- To the same heated skillet, add the zucchini slices, season with salt and pepper and sauté on both sides until golden brown. Remove from the skillet and set aside. Repeat this process with the yellow squash, making sure not to overcrowd the skillet. Once done, remove from the skillet and let them cool.
- Remove the puff pastry from the refrigerator and, using a sharp pairing knife, score a border around each round. Prick the area inside the border with a small fork to prevent the inside part from puffing up too much. Top each round with the onion, then the Feta cheese, and the slices of the vegetables in an overlapping pattern. Sprinkle the tops with some oregano and a drizzle of olive oil, then bake on the middle rack for about 25 minutes or until the pastry is golden brown. Allow the tarts to cool slightly on the pan before removing. Sprinkle with some flaky sea salt and serve warm or at room temperature.
PUFF PASTRY TART WITH VEGETABLES AND CHEESE
Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.
Provided by Bibi
Categories Appetizers and Snacks Pastries Savory Tart Recipes
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
- Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
- Bake in the preheated oven for 8 minutes. Allow to cool slightly.
- Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
- Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
- Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
- To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g
PUFF PASTRY TART
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
- Sprinkle the cutting board with flour. Roll-out the creases.;
- Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
- Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
- If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
- Puff Pastry Variations:
- Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
- Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
- Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.
GRIDDLED VEGETABLE & FETA TART
Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
- Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
- Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.
Nutrition Facts : Calories 191 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
MEDITERRANEAN SLICES
Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
- Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
- Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.98 milligram of sodium
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
More about "easy puff pastry tarts with vegetables and feta recipes"
MEDITERRANEAN PUFF PASTRY TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round.
- Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil.
- Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring.
- Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
- Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
PUFF PASTRY VEGETABLE TART - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
5/5 (3)Total Time 1 hrCategory Breakfast And BrunchCalories 504 per serving
RECIPE: VEGETABLE PESTO PUFF PASTRY TART | THE KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
EASY PUFF PASTRY TARTS - EFFORTLESS FOODIE
From effortlessfoodie.com
PUFF PASTRY VEGETABLE TART WITH FETA | TASTEMADE
From tastemade.co.uk
EASY PUFF PASTRY TARTS RECIPE {WITH 4 TOPPING IDEAS}
From tamingtwins.com
EASY VEGETARIAN PUFF PASTRY TOMATO TARTS WITH FETA AND …
From supergoldenbakes.com
PUFF PASTRY TARTS - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
DUMP EVERYTHING ON A PUFF PASTRY AND CALL IT A NIGHT | CUP OF JO
From cupofjo.com
PUFF PASTRY TART WITH ROAST VEGETABLES AND FETA RECIPE
From greendale.com
PUFF PASTRY VEGETABLE TARTS • THE HEIRLOOM PANTRY
From theheirloompantry.co
PUFF PASTRY TARTS WITH SQUASH AND FETA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PUFF PASTRY SAVOURY TARTS RECIPE - BBC FOOD
From bbc.co.uk
EASY ASPARAGUS TART (MADE WITH PUFF PASTRY!) | LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
10 HEALTHY PUFF PASTRY RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
THIS 2-INGREDIENT PUFF PASTRY APPETIZER IS SERIOUSLY SHOW …
From allrecipes.com
PUFF PASTRY TART WITH HERBED FETA CHEESE AND ASPARAGUS SALAD
From lemonblossoms.com
PUFF PASTRY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WE CAN'T GET ENOUGH OF THESE UPSIDE DOWN PUFF PASTRIES GOING …
From tasteofhome.com
SPINACH PUFF PASTRY ROLLS WITH FETA AND RICOTTA | RECIPE | RECIPES ...
From pinterest.ca
PUFF PASTRY VEGETABLE TART | JAMIE OLIVER VEG RECIPES
From jamieoliver.com
You'll also love