Grilled Pesto Vegetable Tart Recipes

ANY VEGETABLE TART

Any Vegetable Tart image

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

Ingredients

1/2 cup shredded Gruyère or Cheddar (optional)
1 large egg, at room temperature
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional)
Kosher salt and black pepper
3/4 cup crème fraîche or mascarpone
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
2 to 3 cups sliced vegetables (see Tip)
4 scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
4 thyme or rosemary sprigs
Extra-virgin olive oil
Microgreens, torn soft herbs or baby lettuces, for serving
Lemon or lime wedges, for serving

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.

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