FOOD
Summertime Tart
This impressive tart is filled with fresh garden vegetables and goat cheese
Ingredients (Serves 6 )
| 1 |
10- x 10-inch sheet butter puff pastry, thawed |
| 2 |
cloves garlic |
| 1 |
cup each fresh basil, parsley, mint |
| 1/4 |
cup pine nuts |
| 1/2 |
cup goat cheese |
| 1/3 |
cup extra-virgin olive oil, plus 1 tbsp |
| 12 |
asparagus, trimmed to 4 inches |
| 5 |
small zucchini, quartered lengthwise, trimmed to 4 inches |
| 6-8 |
cherry tomatoes, halved |
Instructions
- Preheat oven to 425 F. Unroll puff pastry, remove paper, cut in half and transfer to a parchment paper-lined sheet pan. Set aside.
- In a food processor, chop garlic, scraping down sides of bowl. Add fresh herbs, pine nuts, goat cheese and 1/3 cup oil and process until combined. Spread mixture evenly over pastry, leaving a 1/2-inch border on all sides.
- In a bowl, combine vegetables with remaining oil and season with salt and pepper. Arrange vegetables like this on pastry: 4 asparagus pieces, 3 zucchini quarters and a row of cherry tomatoes. Repeat three times for each tart.
- Bake 20 minutes or until golden. Remove from oven and cut each tart into three servings (in between zucchini and asparagus). Serve with green salad.
Nutritional information
Nutrients per serving: 388 calories, 33 g fat, 9 g protein, 19 g carbs, 3 g fibre. Excellent source of folate and iron.
Recipe by David Grenier
Food styling by Ian Muggridge
Photography by James Tse