Recipe Box, Holiday Veggie Tart
Here is a festive dish that not only looks and tastes amazing, it is quick to assemble and a nice diversion from heavy holiday foods.
I try to keep puff pastry in the freezer, it makes throwing together something like this so simple, yet the result is elegant!
I used a zucchini, a yellow squash, some grape tomatoes, pesto, ricotta, Parmesan and pine nuts
Gently roll the pastry out a little on a floured surface and transfer to a baking sheet lined with a silpat or parchment paper just to make sure it doesn’t stick.
Score the pastry around the edge about 3/4″ inside the very edge, using a sharp paring knife, not quite cutting all the way through. Then prick the center of dough all over with a fork.
Bake according to package directions until golden.
While dough is baking, prep your veggies. I cut mine lengthwise into ribbons just for added drama, but cut yours anyway you like! Cut the squash fairly thin however so it will be able to cook through during the final baking.
It’s always a good idea to salt zucchini and let the water drain out on a paper towel before cooking, just 10-15 minutes or so…
Top the baked crust with a layer of pesto sauce
Next add some dollops of ricotta, as evenly as possible…hard to do I know with this unruly ingredient! Add a generous sprinkle of Parmesan
Layer on the vegetable ribbons and top with halved grape tomatoes…You are Picasso!
Sprinkle these beauties with some more Parmesan and top with pine nuts
A little time in the oven to cook the veggies and melt the cheese
and you are in for a treat!
You could also cut this into smaller squares to serve as an appetizer
Here’s the recipe:
HOLIDAY VEGGIE TART
Ingredients
- 1 box puff pastry
- 1/2-1 cup pesto sauce homemade or prepared
- 1 1/2 cups light Ricotta cheese
- 1/2 -1 cup freshly grated Parmesan cheese reserving some for topping
- 1 zucchini
- 1 yellow squash
- 1/2 pint grape tomatoes
- 4 oz. pine nuts
Instructions
- Prepare dough by rolling out gently on a floured surface. Make a border by scoring dough about 3/4″ from edges, not quite cutting all the way through, and prick inside with a fork. Bake until just done and lightly golden.
- Wash vegetables and cut lengthwise into very thin ribbons, discarding the outer peel. Halve tomatoes and drain on paper towels. Salt zucchini ribbons and drain on paper towels 15 minutes.
- Spread baked crust with a layer of pesto sauce. Top with even dollops of Ricotta cheese, then a sprinkling of Parmesan. Layer veggies on top. Sprinkle with more Parmesan and pine nuts.
- Bake at 350 30 minutes until veggies are done and crust is browned.
This is a great dish anytime of year!
Enjoy!
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This looks incredible! I love this idea too because it’s so versatile. You could put just about anything you have available on top and it would be all fancy looking! Well, you’ve made my stomach growl now, so I think you’ve done your job! 🙂
Thanks Courtenay, so nice of you!
Very pretty! I like puff pastry, but working with it freaks me out every time! I’m just always so afraid I’m going to jack it up! 🙂
I love these flavors together, this is my kind of dinner. It’s so pretty too.
This looks super delicious!
Yes, this is my favorite kind of meal!