vegetable tartadapted from smittenkitchen.com ratatouille tart1 package frozen puff pastry, defrosted in the fridge overnight 1 japanese eggplant 1 zucchini 1 yellow squash 1 red bell pepper 1/3 cup tomato sauce 1 tbs essence 5 garlic cloves minced 2 tablespoons olive oil Salt and pepper i tbs chopped fresh thyme 1 cup crumbled feta preheat oven to 375°F. lightly flour board and roll pastry out a bit and cut each pastry into four squares. place the pastry onto a baking sheet lined with parchment paper. prick the pastry all over with a fork spread the tomato sauce over the pastry and sprinkle with essence, leaving a border around the edges. trim the ends off the eggplant, zucchini and yellow squash and take the stem and seeds out of the pepper. Slice vegetables in food processor with slicing blade attached or use mandolin. mix vegetables with olive oil and garlic. spread out over pastry. sprinkle the thyme, salt and pepper over the top of the vegetables. bake until the pastry is puffed and browned about 25 to 30 min take out of the oven and sprinkle with the feta.
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