Puff pastry is one of the best things anyone has ever invented 🙂
I have only prepared homemade puff pastry once in my life. For me it is too time consuming to make.
I buy my puff pastry in the store. The choice is huge and the quality is good.
This time, I decided to make a vegetable tart. The weather also helped me in that decision as I do not I do not feel like eating fat and heavy dishes in a summer heat – I am sure you can relate.
Vegetables with a hint of olive oil are the best for this weather.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Ingredients You need to make puff pastry.
- 1 medium size yellow courgette
- 2 big tomatoes
- 1 box of puff pastry
- 1/2 teaspoon of salt
- 100 gr mini mozzarella balls
- 4 tablespoons of olive oil
- a pinch of black pepper
- 3 tablespoons of finely cut red onion
How to prepare puff pastry with vegetables.
Cut the courgette into 3-4 mm rings, place them on baking paper and sprinkle them with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Bake at 180 degrees Celsius for 10 minutes. Repeat the exact same steps with tomatoes.
Cut the red onions finely and cut the mozzarella balls in half.
Place the puff pastry on a baking paper. Lay the toppings on it in rows. The vegetables can slightly overlap one another. Pour two tablespoons of olive oil over the vegetables and sprinkle them with black pepper.
Bake for 30 minutes in an oven heated to 200 degrees Celsius.
What You need to know when making baked puff pastry.
The yellow courgette can be replaced with green one.
You can smear the edges of the puff pastry with some egg yolk before putting it in the oven.
The tart tastes best when still warm. The baked tart can be drizzled with extra olive oil .
Do You like puff pastry? Check our recipe for Puff pastry scrolls