Mediterranean Veggie Tart
Vibrant and Flavorful
“Experience the vibrant flavors and colors of the Mediterranean with our stunning Veggie Tart recipe! This deliciously easy dish combines the best of the region’s vegetables, herbs, and cheese, all on a flaky and crispy pastry crust.”
Perfect for Brunch or Dinner
“Elevate your mealtime with our impressive Mediterranean Veggie Tart recipe! This versatile dish is perfect for brunch, dinner, or even as an appetizer, featuring a delightful combination of roasted vegetables, gooey cheese, and fragrant herbs.”
A Taste of the Mediterranean
“Transport yourself to the sun-kissed Mediterranean coast with our mouthwatering Veggie Tart recipe! This classic dish brings together the region’s signature flavors – olives, artichokes, feta, and sun-dried tomatoes – to create a truly unforgettable culinary experience.”
Ingredients
For the Tart Base:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
For the Toppings:
- 1 cup cherry tomatoes (halved)
- 1/2 cup marinated artichoke hearts (chopped)
- 1/4 cup Kalamata olives
- 1/4 cup crumbled goat cheese
- 1 cup fresh arugula
- 1 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt and pepper to taste
Directions
- Prepare the puff pastry: Preheat oven to 400°F (200°C). Roll out the puff pastry onto a baking sheet lined with parchment paper. Fold the edges inward to create a border and brush with egg wash.
- Bake the crust: Bake the puff pastry for 15-20 minutes until golden and puffed. Remove from the oven and let cool slightly.
- Roast the tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 10 minutes until slightly blistered.
- Assemble the tart: Spread arugula over the baked pastry. Top with roasted tomatoes, artichoke hearts, Kalamata olives, and goat cheese. Drizzle with balsamic glaze.
- Serve: Slice and serve warm or at room temperature.