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–+ servings
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5 from 2 votes

Puff Pastry Vegetable Tart

This tart is delicious at any temperature.
Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer, brunch, lunch
Cuisine: French
Servings: 8

Ingredients

For the Vegetable Topping

  • Florets from a small crown of broccoli*
  • 1 small red bell pepper*
  • 1 small red onion*
  • Olive oil to drizzle
  • Salt and freshly-ground black pepper

For the Mascarpone center

  • 1 large egg
  • 2-3 tablespoons grated Parmesan or Asiago cheese
  • A pinch of salt and grinds of black pepper
  • 1 teaspoon garlic powder
  • 3/4 cup Mascarpone (available in any supermarket)

For the pastry crust

  • A handful of shredded Swiss cheese
  • 1 sheet cold puff pastry dough (approximately 13.2 ounces)

Optional extras

  • 1 scallion, finely sliced
  • The leaves from 3-4 stems of thyme
  • Baby arugula ("Rocket") leaves, for garnish

Instructions

  • Center the oven rack; preheat the oven to 425°F. Cut the brocoli florets and the bell pepper into rough half-inch pieces, and slice the onion into thin half-moons. Put the veggies on a small baking sheet, and give them a light drizzle of olive oil and a sprinkling of salt and pepper. Toss to coat. Roast the veggies in the preheated oven until they soften and color just slightly -- 18-20 minutes. Set aside to cool. Do not turn off the oven!
  • Whisk the egg, Parmesan (or Asiago), and seasonings in a medium bowl. Then whisk in the mascarpone. Whisk until the mixture becomes fairly smooth. Set aside.
  • On a parchment-lined baking sheet, scatter the Swiss cheese in a rough 13x10-inch rectangle. On a non-floured work surface, roll the puff pastry dough into a (rough) 13x10-inch rectangle. Transfer the pastry to the baking sheet, laying it directly on top of the cheese. Using a sharp knife, score a 3/4-inch border all along the edge of the dough.
  • Spread the mascarpone mixture evenly over the dough, staying within the scored border. Scatter the vegetables over the mascarpone in a single layer. Sprinkle on the optional sliced scallion and thyme leaves.
  • Bake in the preheated oven until the pastry puffs and colors and the mascarpone is cooked through -- about 25 minutes. Cool on the baking sheet for 5 minutes, then slide the tart -- still on its parchment paper -- onto a wire rack. Let cool for 10 minutes before slicing into 8 portions.

Notes

*You will need just 3 1/2 - 4 cups of cut up vegetables for this tart.