Veggie Tarts

Here’s a ‘Meatless Monday’ meal that will make your mouth water! These vegetable tarts are hearty, delicious and so easy to make! They’re perfect for a quick weeknight supper or brunch.

Tuscan Veggie Tart

eggplant-strips-finished

Ingredients

  • 1 puff pastry roll
  • 1/2 zucchini (diced)
  • 1/2 cup ricotta cheese
  • 1 large tomato (sliced)
  • 1 medium eggplant (strips cut with vegetable peeler)
  • salt & pepper (to taste)
  • extra virgin olive oil
  • cooking spray
  • 3 medium cloves fresh garlic (minced)

Directions

eggplant-strips

  • Preheat oven to 350 degrees
  • Coat a tart pan with cooking spray (if you don’t have a tart pan you can use a shallow, oven-proof baking dish)
  • Place pastry puff dough in the tart pan (roll it out to the size of your pan if it doesn’t fit properly as is)
  • Line the dough with eggplant strips (peel the skin off the eggplant then use the peeler to make long strips of eggplant, as many as needed to cover the dough)
  • Drizzle with olive oil & season lightly with salt & pepper
  • Spread ricotta over the strips, spread minced garlic evenly over the ricotta
  • Layer tomatoes and zucchini over the ricotta
  • Cover with more eggplant strips & season lightly with salt & pepper and drizzle olive oil
  • Bake for 35 minutes (until eggplant on top browns/crisps nicely)

Eggplant Parmesan Tart

eggplant-parm-finished

Ingredients

  • 1 puff pastry roll
  • 1/2 zucchini (diced)
  • 1 bag shredded mozzarella cheese
  • cherry tomatoes (sliced)
  • 1/2 medium eggplant (peeled & sliced into thin rounds)
  • salt & pepper (to taste)
  • extra virgin olive oil
  • 1/2 cup marinara sauce
  • cooking spray

Directions

  • Preheat oven to 350 degrees
  • Coat a tart pan with cooking spray (if you don’t have a tart pan you can use a shallow, oven-proof baking dish)
  • Place pastry puff dough in the tart pan (roll it out to the size of your pan if it doesn’t fit properly as is)
  • Spread marinara sauce on the dough
  • Spread shredded mozzarella evenly over the sauce
  • Layer with eggplant slices and top with halved cherry tomatoes and diced zucchini
  • season lightly with salt & pepper and drizzle olive oil
  • Top with more shredded mozzarella cheese and bake for 35 minutes (until eggplant browns/crisps nicely)

 

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