Recipe: Vegetable Pesto Puff Pastry Tart
Serves8 to 12
Serves 8 to 12
- 1 pound
tomatoes (about 3 medium), halved and cut into 1/4-inch-thick half moons
medium zucchini or summer squash (about 10 ounces), cut into 1/4-inch-thick rounds
- 1 teaspoon
(14- to 17-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator
- 1/2 cup
basil pesto, at room temperature
- 2 1/2 ounces
feta cheese, crumbled (about 1/2 cup)
- 1/4 teaspoon
red pepper flakes
Freshly ground black pepper
Place the tomatoes and summer squash on a baking sheet or 2 large plates in a single layer. Sprinkle with the salt and let sit for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F.
Line a rimmed baking sheet with parchment paper. Move the parchment to a work surface. Unfold the puff onto the parchment (if your package has 2 sheets, place them side by side, slightly overlapping, so that they fit the baking sheet). Using a rolling pin, roll it into a rectangle about the size of the baking sheet. Transfer the puff, still on the parchment, to the baking sheet.
Carefully roll about 1/2 inch of each side in on itself toward the center to form the outer rim of the tart. Dollop the pesto evenly over the puff and spread into an even layer. Pat the vegetables dry with paper towels to absorb the moisture beaded on top. Lay the vegetable slices evenly over the pesto, overlapping them slightly to fit. Sprinkle with the feta cheese, red pepper flakes, and black pepper.
Bake until the edges are puffed and and the bottom is crisp and golden-brown, 35 to 40 minutes. Cut into pieces and serve warm or at room temperature.
Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry. For best results, defrost in the refrigerator at least 4 hours and up to 1 day before using.
Storage: This recipe is best eaten the day it's made. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Rewarm in a 325°F oven until warmed through.