Hello Friends,
Throughout the summer I have been sharing photos of the tart I have been making. It is a quick and easy way to enjoy your fresh vegetables from your garden. I will share the recipe with you today.
The above photo I used radish and chive as our toppings.
In the below photo I used fresh green beans and mushrooms.
In the below photo I used fresh green beans, dill and made a mustard sauce to drizzle on top.
The below photo is the first tart I made using asparagus.
Tart
1 sheet frozen puff pastry - thawed
8 oz of mascarpone cheese
sea salt
pepper
olive oil
fresh vegetables of your choice as a topping
Preheat the oven to 400 degrees.
Prep your vegetables.
Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Spread the mascarpone cheese in an even layer onto the dough, leaving about a 1" border. Season with salt and pepper.
Arrange your vegetables over the top of the mascarpone cheese. Season with salt, pepper and drizzle with olive oil. Fold the edges of dough up and over the vegetables. Lightly press the creases together so that the pastry is secure.
Drizzle the edges with olive oil. Bake 30-35 minutes until the edges are golden brown and the vegetables are tender.
Enjoy!
This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy."
Joel Salatin
Your tarts sound really good and they look good, too. That first pic is just so pretty :). I will try this veggies. The first year that I got a good tomato crop, I made a tomato galette that was good, though a bit too tomato-y for my liking. (I like to make sauce and marinara with my tomatoes). Have a great day!
ReplyDeleteThe tarts look yummy. It is great that you have the fresh out of the garden veggies to eat. Fresh is so good. Have a good start to the new week. Hugs. Kris
ReplyDelete