Vegetable Tart

appetizer
Vegetable Tart
Vegetable Tart

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

16

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

16

servings

Ingredients

  • 2

    tblsp olive oil

  • 1

    small yellow onion, sliced

  • 2

    cloves garlic, chopped

  • 1

    small eggplant, peeled & cubed (4 cups)

  • 2

    tblsp tomato paste

  • 2

    tblsp white wine

  • 12

    oz roasted red peppers, drained & chopped

  • 3

    tblsp chopped fresh oregano

  • 1/2

    c. golden raisins

  • salt & pepper

  • 17.3 oz pkg frozen puff pastry-thawd

  • 1/2

    c. ricotta or feta cheese

  • 2

    tblsp pine nuts

Directions

Heat the oven to 400 degrees Coat 2 baking sheets with cooking spray In a large skillet over med. heat, heat the oil Add onion & garlic - saute until tender - 4-5 min Add the eggplant and cook until softened 8-9 min In a small bowl, whisk together the tomato paste & wine then add to the pan Add the roasted red peppers, oregano & raisins Cook until almost all the liquid has evaporated - 1-2 min Season w/salt & pepper On a lightly floured counter, roll out each pastry sheet to a rough circle 12 inches. Place each pastry sheet on one of the prepared baking sheets. Spoon half of the filling into the center of each pastry leaving 2 inches uncovered around the edges Fold the 2 inch edge of the pastry up over the filling Sprinkle the exposed filling w/cheese & pine nuts Bake for 20 min. - serve warm or at room temp.

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