Here we are at the end of the road for this year’s Christmas recipes. This season has been nearly perfect and I hope to make it even better next year. Both Laura and I have discovered many new dishes and are appreciative for the oodles of great recipes that people all over the world have come up with. Hanging out in the kitchen preparing tasty and attractive breakfasts, lunches and dinners certainly has turned into a favorite hobby for me. The possibilities are endless.
Today’s recipe is quite simple to prepare and the final result is bursting with flavor. I think the garlic is what does it. As we were cooking this dish in the oven, I went outside to collect some firewood from our wood shed. When I came back inside, I said, “Wow, that’s pretty awesome smelling.” It was like I walked into a really great Italian restaurant or a pizzeria. The smell of the roasting garlic and tart nearly knocked my socks off.
The concept of this dish is simple. Use puff pastry as a platform for a variety of flavored vegetables. The veggies are actually prepared before they ever touch the pastry, so like I mentioned above, the assembly is simple.
This tart tastes good. That’s all there is to it. The drier pastry adds the perfect contrast to the more moist textures of the topping. The oil, combined with the salt, pepper and cheese that encapsulates the vegetables ties everything together. This is something I’m sure not many folks come across very often, so I really encourage you to give this recipe a try. Especially because we’re not making the pastry from scratch. It’s store bought and the most work that has to go into it is thawing it and rolling it out.
1 Pint Grape Tomatoes
1/2 12-Ounce Jar Roasted Red Peppers, Chopped
3 Scallions, Sliced Thinly
2 Teaspoons Garlic, Minced
1 Tablespoon Regular Olive Oil
Regular Table Salt
Ground Black Pepper
1 Frozen Puff Pastry, Thawed (From 17.3 Ounce Box)
3 Ounces Asiago Cheese, Shredded
Before I go any further, I’d like to thank Woman’s Day for this recipe. It was developed in their kitchen and I think they did a super job.
Pre-heat your oven to 400 degrees. Then, arrange one rack so it’s in the center position.
In a large bowl, add the tomatoes, roasted peppers, scallions, garlic, oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well until everything is coated.
Prepare Puff Pastry
Roll out a piece of parchment paper that’s about 18 inches long. Then, spread the pastry on it. Using a rolling pin, roll the pastry so it’s a bit thinner than it initially was and about an inch larger than it was on all sides. Then, carefully pick up the parchment or slide it onto a large baking sheet.
Finally, sprinkle 1/3 of the shredded Asiago cheese evenly on the pastry.
Add Topping to the Pastry
Pour the contents of the bowl onto the pastry and spread the ingredients out evenly, leaving a 1 inch margin around the edges of the pastry. After that, sprinkle the remaining cheese across the topping.
Cook the Tart
Add the baking sheet to the oven and let the tart cook for about 30 minutes, or until the edges of the pastry begin to brown nicely. When that happens, remove the baking sheet and turn off the heat. Cut the tart into 6 pieces and serve.
The Final Tart
I used a lot of veggies on my tart, so things sort of migrated to the edges of the pastry. That had no effect on my ability to cut the pastry and remove each piece of tart from the parchment paper. I had no issues with sticking whatsoever.
Please give this recipe a try. If you do, let me know your thoughts in the comment section below. Thanks for reading!