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"OTCC: Savory Vegetable Tart"
Posted by weltek on 08-28-12 at 10:00 AM
LAST EDITED ON 08-29-12 AT 09:44 AM (EST)

Who isn't a little intimidated by working with puff pastry for the first time? I was nervous. I had tackled phyllo dough, but never puff pastry. I heard it could dry out easily during the thaw and prep time. But the first time I made this, it was a breeze! Now, I think I should always have puff pastry in the house, but always forget to buy it.

So go, buy a box. Use the bounty of seasonal veggies right now and have a meatless dinner. A fruit salad or chilled soup would be great with this. In the fall, a warm bowl of soup would be perfect.

And this recipe is perfect for Frodis those who like to substitute!

Savory Vegetable Tart
Serves 4 as a part of a meal. Great to double the base for a larger family and give a few different topping options. Leftovers taste good cold or warmed.

1/2 (17.3 ounce) package Puff Pastry Sheets (Peppridge Farm is a common brand)
1 egg
1 tablespoon water
3 tablespoons olive oil
2 teaspoons chopped garlic
2-3 cups veggies Suggestions that work well-choose any. I keep it to around three veggies to allow individual flavors to come through:


1-2 tablespoons pesto sauce (decide how herby you want it)
4 oz. cream cheese
4 ounces goat cheese or feta, crumbled (or sub with more cream cheese)
Salt & pepper


PREPARE THE CRUST
1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle (see box for thawing instructions). 2. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
3. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13x11-inch rectangle. Place on the prepared sheet. Brush the edges of the rectangle with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate while you prepare the veggies. The egg keeps it from drying out.

PREPARE THE VEGGIES (note: I've also sauteed them with success) 1. Cut veggies into slices that are around bite size (they will shrink a bit the more they cook).
2. Place oil and garlic in a gallon ziploc bag (or large bowl). Toss in your cut up veggies and shake around to coat. Place the veggies in a single layer on a shallow-sided pan. Season to taste with salt and pepper. Bake the vegetables 4-5 minutes, turning halfway through cooking. NOTE: If using denser veggies like broccoli, you may want to cook those a little longer. Cooked veggies should be at the begining stages of soft. Cool slightly. Drain on paper towel to dry off any excess moisture.

ASSEMBLE AND BAKE
1. Mix the cream cheese and pesto. Spread on the pastry. Arrange the vegetables on top of cream cheese mixture. Sprinkle with the goat or feta cheese (if you decided to include it).
5. Bake for 20 minutes or until golden. Sprinkle with fresh ground black pepper. Serve immediately.

ETA: Read Karchita's time saving version below that worked out well! The crust step is definitely easier!


-Handcrafted by RollDdice

Table of contents
Messages in this discussion
"RE: OTCC: Savory Vegetable Tart"
Posted by Karchita on 08-28-12 at 11:33 AM
Yummers! I have everything on hand and will make it tonight. You have perfect timing.


"RE: OTCC: Savory Vegetable Tart"
Posted by weltek on 08-28-12 at 11:54 AM
I almost never have perfect timing.

I updated the recipe with bullets for the veggies, so it didn't look so lengthy.There actually aren't a lot of ingredients, but it looks like it with that sample veggie list.


-Handcrafted by RollDdice

"RE: OTCC: Savory Vegetable Tart"
Posted by qwertypie on 08-28-12 at 12:49 PM
Sounds yummy. In my sleep deprived state I want to ask the obvious -- so this will look like a pizza, sort of?
"RE: OTCC: Savory Vegetable Tart"
Posted by qwertypie on 08-28-12 at 12:57 PM
Another sleep deprived question -- you only brush the egg mixture on the edges?
"RE: OTCC: Savory Vegetable Tart"
Posted by weltek on 08-28-12 at 01:11 PM
Yep, just the edges-it helps seal the fold and keeps the edges from drying out.
And yes, it will look like a rectangular pizza.


-Handcrafted by RollDdice

"RE: OTCC: Savory Vegetable Tart"
Posted by Tummy on 08-28-12 at 01:14 PM
We're having a last game night here with some Donkey. This makes me wish I hadn't packed up the kitchen already!
"?"
Posted by Karchita on 08-29-12 at 03:34 PM
Are you moving?


"RE: ?"
Posted by Tummy on 08-29-12 at 05:20 PM
I'm in Virginia Beach, packing and moving Bre to Chicago. Me driving a Uhaul to Chicago...fun times.
"RE: ?"
Posted by Karchita on 08-29-12 at 05:25 PM
Oh, yeah. Fun times for sure.

I am trying to think of a single time my mom helped me move anything and coming up with nada. Bre is so lucky to have you.


"RE: ?"
Posted by Tummy on 08-30-12 at 09:22 AM
If this were a regular move I'd be thinking twice about being out here! Probably still be here but definitely thinking I was crazy. I found the one thing I hate doing more than moving, moving someone else. Who knows what's trash or treasure!

As many times as she's moved this is her first time she's moved herself. The Navy has always done it previously. Her least favorite thing to do now is move.

"RE: OTCC: Savory Vegetable Tart"
Posted by samboohoo on 08-28-12 at 01:34 PM
Oooh la la!


Samboobree, brought to life by Arkie


"RE: OTCC: Savory Vegetable Tart"
Posted by foonermints on 08-28-12 at 03:55 PM
The last time I had puff pastry it was in a French restaurant. Over snails.
This sounds better. I don't know why, but it'll hit me.


Handcrafted by RollDdice

"RE: OTCC: Savory Vegetable Tart"
Posted by woeisme1 on 08-28-12 at 06:13 PM
Thank you!!! I will add to the cookbook (which, oddly, has grown by another 40 pages) and hopefully Karchita will post pics today when she makes this

I don't have any of the ingredients in the house currently but when I get a chance to go shopping I will pick them up and try this!


"RE: OTCC: Savory Vegetable Tart"
Posted by qwertypie on 08-29-12 at 00:56 AM
And I have a half egg plant that I had no idea what to do with.
"RE: OTCC: Savory Vegetable Tart"
Posted by Karchita on 08-29-12 at 03:36 PM
Pictures and me? Sorry, don't hold your breath!

But I will attest that it was gorgeous coming out of the oven.


"Wonderful!"
Posted by Karchita on 08-29-12 at 01:25 AM
This was great! We both liked the taste a lot and it looked sensational coming out of the oven. DH called it pizza, which it nearly is. He had trouble with the concept of a savory tart. *eye roll*

I simplified it a bit and it went together pretty quickly. I was going to serve it with some soup, but in the end skipped it and didn’t need anything more. I mounded on the vegetables and the two of us ate 2/3 of it for dinner and we’ll probably both have it for lunch tomorrow.

These are the changes I made:

Crust: I didn’t make an edge or use the egg. I just rolled it out to be just slightly smaller than my half sheet pan and left it flat. I didn't put the toppings all the way to the edge of the crust and it puffed (funny how puff pastry does that!) and made an edge on its own. I greased the pan without any sticking issues and I don’t see how parchment paper would be necessary.

Cheese: I used 8 ounces of low fat cream cheese straight out of the package. It was slightly warm from sitting next to the stove and was bit tricky to spread, but it worked. One less bowl to wash! It might be impossible to spread only 4 ounces of cream cheese thinly enough, however. I didn’t have any pesto, but I do have about a bushel of basil, so I just smeared some very finely chopped garlic on top of the cream cheese and sprinkled fresh chopped basil and parmesan on top of everything at the end, when I took it out of the oven.

Veggies: I used way more than three cups – a fairly large zucchini (salted for 15 minutes to draw out some of the water), a cup or more of sliced button mushrooms, a bunch of red onion, and a half of a large red pepper. The total was probably more like 6 cups or maybe more. I just poured the olive oil on the pan, dumped the veggies on it and tossed right in the pan. Saved another bowl! I also didn’t drain them on paper towels, but I used a slotted spatula to transfer from the roasting pan to the top of the pastry and left most of the juice behind.

Process: I prepped the veggies first and while they were in the oven I worked on the pastry. It was ready by the time the veggies were done roasting. So I didn’t have to put the pastry in the fridge or worry about drying out without the egg on it.

This one is a keeper! I could totally see serving it as an appetizer, cut into small squares. Thanks for sharing, Wellie!

"RE: Wonderful!"
Posted by weltek on 08-29-12 at 09:43 AM
Really glad you shared your shortcuts! I've only made this twice and haven't strayed much. I did use the same method for the crust as you did once, but was hesitant to recommend it to others. Guess it wasn't a fluke!



-Handcrafted by RollDdice

"RE: Wonderful!"
Posted by Karchita on 08-29-12 at 03:39 PM
I have no problem fussing when I see a payoff for it, but I was in a bit of a hurry and some of those steps seemed to just be asking to be skipped.


"RE: Wonderful!"
Posted by woeisme1 on 08-29-12 at 04:56 PM
When you say you salted the zucchini, can you tell me how you do that? I am not sure I understand the process (could it be as easy as just putting salt on them? Do you rinse aterwards?) as I am all for making things the easiest way possible for the best outcome

"RE: Wonderful!"
Posted by Karchita on 08-29-12 at 05:22 PM
LAST EDITED ON 08-29-12 AT 05:30 PM (EST)

Yes, it is basically just salting them. I quartered them lengthwise, sprinkled with salt (you don't need lots), let them sit on a plate to catch the drips, waited 15 minutes, then dabbed them off with a paper towel. Rinsing seems like it would add the water back in, so you don't want to do that. You can cut them into any shapes, but not too small or you won't be able to dab. You can do the same thing to eggplant but need to wait maybe for 30 minutes.

ETA: After dabbing, you cut them into bite sized pieces.


"RE: Wonderful!"
Posted by woeisme1 on 08-29-12 at 06:43 PM
Thank you for explaining it more clearly to me, I appreciate the information.



"RE: OTCC: Savory Vegetable Tart"
Posted by cqvenus on 08-30-12 at 09:10 AM

this sounds like way too much work for me.
but i wanted to *wave* and say hi because i've missed you.

cq

"OMG"
Posted by woeisme1 on 08-31-12 at 07:30 PM
This was so tastey! I like pesto, don't get me wrong, but now I think I may be addicted I made it for lunch today and here is the evidence:

Ingredients:

Veggies going into the oven:


Pastry all fork pricked:

Pastry with cream cheese/pesto mixture:

Added veggies:

With Feta cheese:

Out of the oven:

Plated with Parmisan cheese


I do not know why it wouldn't let me load larger pics but it kept saying they were too large and deleting them so this was the best I could do.

Given the puff pastry was over 8 dollars a box I won't make it often for just myself but maybe I can find a recipe for puff pastry!?

It really wasn't hard to do and the results are SOOOO worth the little effort but the middle of my crust didn't get all the way done and I am wondering what I may have done wrong there?

Once I mixed the cream cheese with the pesto (I used just less than 2 TBS of pesto to 8 oz. cream cheese but only used half of it on the pastry--which I stuck back in the freezer after I rolled it out so it would be easier to spread) and tried a little taste, I wanted to grab the box of triskets and munch...what a wonderful dip!

Oh yeah, and I had fun!!! Thanks weltek!!


"Ask and ..."
Posted by Karchita on 08-31-12 at 08:00 PM
ye shall recieve:

http://www.kingarthurflour.com/recipes/fast-and-easy-puff-pastry-recipe

Nice photos!

"RE: Ask and ..."
Posted by woeisme1 on 08-31-12 at 08:07 PM
Thank you!!!! I am going to add that recipe to the cookbook and you get the credit I think I can do this recipe!

And thanks for the props on my pics



I love my camera and it loves me.

"RE: Ask and ..."
Posted by Karchita on 09-01-12 at 11:45 PM
LAST EDITED ON 09-02-12 AT 01:57 AM (EST)

Thanks and everything, but please note that I haven't actually cooked that recipe, so maybe someone should do that first, especially if I am going to get the blame.

I do enjoy that King Arthur blog and recipes that I have made from it have all been great.


"RE: Ask and ..."
Posted by woeisme1 on 09-07-12 at 06:36 PM
I tried it and it cooks beautifully, once again it will not let me upload a decent size pic:

but I made blueberry turnovers and apple turnovers as someone had given me blueberries.

I didn't have any sour cream so I substituted yogurt and that may have been the reason it wasn't as flaky as the picture showed on the blog, but it was yummy!! I am going to make again next week after I buy some sour cream and let you know if it is "puffy" and flakey making it the correct way. It would make an excellent crust for weltek's tart though




"In the oven now........."
Posted by qwertypie on 09-01-12 at 09:35 PM
And the countdown begins.
"RE: In the oven now........."
Posted by qwertypie on 09-01-12 at 10:29 PM
OHHHH YUMMMMM!
Mr. Qwerty is also a huge fan.

Like Karchita, I didn't have any pesto, but I ground up the basil leaves, garlic and a little olive oil and then mixed that with the 8 oz of light cream cheese. I found I didn't need all 8 oz, 4 would have been good enough, but we have extra for crackers now.

I think next time I will use both halves of the puff pastry. I rolled it pretty thin and since I piled the roasted large chunky cut vegetables on (1 eggplant, 2 red peppers, a swack of mushrooms and a huge zucchini, the pastry in the middle didn't have a chance to rise at all. I made it on a pamperedchef cooking stone, and I think it would be a little more crispy if I had used a regular baking sheet. But since I am world renown for burning things to a crisp, I'll stick with the PC stoneware.

The edges puffed up really nicely even without the egg trick.

Thanks for the recipe -- it was my first attempt at puff pastry and won't be my last.

"RE: In the oven now........."
Posted by weltek on 09-02-12 at 08:58 PM
I wonder if I should specify to cut the veggies small. I cut small out of habit and spread things thin. Nolay prefers a pizza heaped with toppings, so I should know there's more than one way...

I made a mushroom and onion one where I cooked them down to almost dehydrated. It was yuuuhmeeee. Have fun experimenting with the puff!



-Handcrafted by RollDdice

"RE: OTCC: Savory Vegetable Tart"
Posted by thndrkttn on 09-03-12 at 07:13 PM
Absolutely delicious. Followed Karchita's shortcuts. We used zukes, yellow squash, tomatoes and red onions. DH made a homemade pesto yesterday and we mixed it with the cream cheese so the flavors could meld overnight.

The whole base was crispy and it was crazy delicious.

We were a slight bit intimidated with the puff pastry but from now on, GAME ON.

Thanks weltek!

"RE: OTCC: Savory Vegetable Tart"
Posted by samboohoo on 09-04-12 at 10:09 AM
Oh how I've missed your pictures.



Samboobree, brought to life by Arkie


"RE: OTCC: Savory Vegetable Tart"
Posted by weltek on 09-11-12 at 09:53 AM

Thank you so much for posting a beautiful picture!


-Handcrafted by RollDdice

"RE: OTCC: Savory Vegetable Tart"
Posted by thndrkttn on 09-11-12 at 06:40 PM
Thanks guys! As always, natural light (or some professional lighting equipment) would have been great, but I thought it turned out pretty good.

The tart was awesome and easy enough that I think we will do one of these for our Derby party next year.

"Yummy!I"
Posted by samboohoo on 09-09-12 at 04:36 PM
I followed Karchita's shortcuts. I was a little surprised - for some reason I thought the pastry would be much bigger. It was still fine, as I'm likely the only one who will eat it.

I used the whole package of cream cheese with about 3 spoonfuls of pesto (Bertolli pre-made). Like others, I am saving the remainder for pretzel/cracker dip.

For my veggies, I used mushrooms, red onion, red peppers, spinach and tomatoes. I also used reduced-fat feta.

Yummy! I will try to get a picture here, but I always have a hard time. I will definitely get one on FB.


Samboobree, brought to life by Arkie


"RE: OTCC: Savory Vegetable Tart"
Posted by Tummy on 09-11-12 at 09:17 AM
I made this for Bre and Terri before I left Chicago. It was amazing!

I did the baby portabellas, zucchini, red onion, green onion, garlic and I roasted a red bell pepper on the stove top. I wanted eggplant but we kept forgetting to pick one up. Served with a salad and wine.

It was a major hit. I roasted enough veggies and only used half the cream cheese mixture so they just had to throw it all on the second sheet for an easy meal this week.

This is one that I'll do often. So easy and so good.

"RE: OTCC: Savory Vegetable Tart"
Posted by weltek on 09-11-12 at 09:53 AM
What a great idea to leave the girls a second meal mostly prepped.

I also love that Tummy followed Boo's post titled "Yummy."


-Handcrafted by RollDdice

"RE: OTCC: Savory Vegetable Tart"
Posted by samboohoo on 09-11-12 at 10:58 AM
Appropriate because it was yummy in my tummy!

I had another piece for lunch yesterday and will have another today, tomorrow and Thursday. Lunch covered for the week!

This Sunday I am making my OTCC recipe for November. I'm a little early, but I want to practice, and I'm in the mood for it now!


Samboobree, brought to life by Arkie


"M.I.A."
Posted by weltek on 09-11-12 at 09:57 AM
All the usual suspects have made this but Frodis. Where the heck are she and her CSA box? I was looking forward to see her make a Kohlrabi/Zebra Tomato/Scape/Eggplant/Beet/Leek/Kale/Fennel/Celeriac/Daikon/Fava Been tart!



-Handcrafted by RollDdice

"RE: M.I.A."
Posted by Karchita on 09-11-12 at 03:01 PM
*giggle*

And how her kiddies lapped it up!


Fro Fro frone home!

"RE: M.I.A."
Posted by Tummy on 09-11-12 at 06:03 PM
Fro Fro frone home! i]

*snort

"RE: M.I.A."
Posted by frodis on 09-13-12 at 05:03 PM
Oh please.

I don't even *like* daikon.

(the rest of that stuff sounds good, though.)


Cake Haiku. Motion by Snidget/Shrunken down by Moonbaby/Ice Cat legal-sized.

"RE: OTCC: Savory Vegetable Tart"
Posted by Tummy on 09-18-12 at 11:00 AM
Making this again for the Survivor premiere tomorrow. I'm adding fennel and some charred radicchio- *evil grin.