Herb-Crusted Mediterranean Vegetable Tart
Ingredients
- 1 sheet of store-bought puff pastry thawed
- 1 medium eggplant thinly sliced
- 1 zucchini thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red onion thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- reheat your oven to 400°F (200°C).
- Roll out the puff pastry sheet on a baking tray lined with parchment paper.
- In a bowl, toss together the sliced eggplant, zucchini, bell pepper, red onion, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper until well coated.
- Arrange the seasoned vegetables on top of the puff pastry, leaving a border around the edges.
- Sprinkle the grated Parmesan cheese over the vegetables.
- Fold the edges of the puff pastry over the filling, creating a rustic tart shape.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the vegetables are tender.
- Once cooked, remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil leaves before serving.
- Enjoy your Herb-Crusted Mediterranean Vegetable Tart!
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied white wine such as Sauvignon Blanc or Pinot Grigio would complement the flavors of this dish nicely.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 18 g | Fiber: 6 g | Sugar: 8 g