- Roasted Squash and Pepper Tart
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My friend and coworker, Jeannie, stopped over and gave me this recipe for one of her favorite appetizers, which I am now sharing with you.
Roasted Squash and Pepper Tart
2 cups diced squash (yellow summer or similar)
3 Red, orange, or yellow sweet peppers cut in strips
1 large onion diced
Half a red onion cut into slices
3 table spoons of olive oil
3 oz of grated Parmesan cheese
3/4 cup of halved cherry or grape tomatoes
3 table spoons of balsamic vinegar
1 table spoon of thyme
Pre-made frozen, puff pastry sheets
1. Preheat oven to 450 degrees. Coat a cooking sheet with non-stick spray or butter. Toss the veggies, peppers, onions, etc. with olive oil and salt and place on pan. Roast uncovered for 20 to 25 minutes or until tender. Turn veggies at least once.
2. While the veggies are cooking, take your already thawed your pastry sheet, roll it out and shape it to fit the pan now in the oven. Take the veggies from oven, remove them from the pan. Replace the veggies with the pastry sheet. Toss the veggies in olive oil again and place them evenly on the pastry dough.
3. Sprinkle the grated cheese and balsamic vinegar over the pastry and veggies. Return to oven and bake at 450 for 15 minutes or until the pastry is puffed and golden.
4. Remove the tart. Using a cool same-sized cooking sheet, cover the pastry and then turn over, allowing the veggies that fall off to land on the cool sheet. Sprinkle the tart and any veggies that stick with salt, pepper, olive oil, and additional grated cheese. Return the veggies evenly to the tart and allow to cool for 5 minutes. Cut into squares and serve.