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Vegetable Tart

By

appetizer

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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

Details

Servings 16
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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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