
Summer Vegetable Tart
Servings:
4
prep time:
20 mins
Total time:
50 mins
Ingredients
-
1 sheet puff pastry, thawed
-
1 zucchini, yellow squash, or eggplant, sliced into thin rounds
-
Vermont Creamery Classic Goat Cheese
4 ounces
-
2 tablespoons olive oil
-
Thyme leaves
-
Salt and pepper, as desired
Directions
- Preheat oven for 400º
- Spread puff pastry on counter and cut to desired shape(s). Using a paring knife, gently cut a line about 1/2 of an inch in around the edge of the tart dough, but don't cut all the way through the dough. This will allow the edge to puff up higher, creating a nice crust
- Give the spreadable goat cheese a stir, then spoon into the center of the prepared pastry and spread in an even layer
- Top goat cheese with thin slices of zucchini, yellow squash, and/or eggplant. Drizzle vegetables with olive oil; generously sprinkle with fresh thyme. Season with salt and pepper as desired.