Description
Mediterranean Veggie Tart
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: ~220 kcal per serving
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Step-by-Step Guide
1. Prep & Preheat: Thaw puff pastry according to package. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Form the Crust: Unfold pastry onto the sheet. Use a knife to lightly score a 1-inch border around the edge (do not cut through). Fold this border inward to create a raised edge. Prick the inner rectangle all over with a fork to prevent puffing.
3. Blind Bake: Brush the folded border with beaten egg wash. Bake for 15-20 minutes until the crust is golden and fully puffed. If the center puffs up, gently press it down with a spoon after baking.
4. Roast Tomatoes: While crust bakes, toss halved cherry tomatoes with olive oil, salt, and pepper. Spread on a separate sheet and roast for 10 minutes until softened.
5. Assemble: Let crust cool for 5 minutes. Layer fresh arugula over the base. Evenly distribute roasted tomatoes, chopped artichokes, olives, and crumbled goat cheese.
6. Finish & Serve: Drizzle with balsamic glaze, slice into squares, and serve.
Serving Suggestions
This tart is incredibly versatile. For a light lunch, serve with a simple green salad dressed with lemon vinaigrette. To make it a heartier dinner, add a side of lemon-herb quinoa or a bowl of lentil soup. It’s perfect for brunch alongside scrambled eggs or as an elegant appetizer cut into smaller pieces. Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
How-to Summary
Thaw pastry, score and fold edges to form a crust, then blind bake until golden. Roast cherry tomatoes with olive oil. Assemble by layering baked crust with arugula, roasted tomatoes, marinated artichokes, Kalamata olives, and goat cheese. Finish with a drizzle of balsamic glaze before slicing and serving.
Frequently Asked Questions
Can I make this ahead of time? Yes. Bake the crust and roast the tomatoes up to a day ahead. Store separately at room temp. Assemble just before serving to keep the crust crisp.
What can I use instead of goat cheese? Feta cheese is an excellent substitute. For a vegan version, use dairy-free feta or a sprinkle of nutritional yeast.
My puff pastry sogged after adding toppings. How do I prevent this? Ensure the crust is fully baked and cooled slightly before adding the arugula. Using a light layer of ingredients and patting the roasted tomatoes dry can also help.
Can I use fresh artichokes? While possible, it’s time-intensive. Marinated artichokes from a jar add great flavor and convenience. If using fresh, cook and marinate them first.
How do I store leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat briefly in a toaster oven or air fryer to re-crisp the crust.
Common Mistakes to Avoid
- Not pricking the center of the pastry with a fork before baking, causing it to puff unevenly.
- Adding toppings to a hot crust, which leads to sogginess. Let it cool for 5 minutes.
- Using wet ingredients without draining them (e.g., artichokes), which can make the tart soggy.
- Overloading the tart with too many toppings, making it difficult to slice and eat neatly.
- Forgetting to score the border before folding, which can prevent a clean, defined edge from forming.
Conclusion
This Mediterranean Veggie Tart is a celebration of vibrant flavors and simple techniques. With its flaky puff pastry base and colorful, healthy toppings, it proves that impressive meals don’t require hours in the kitchen. It’s a foolproof recipe for entertaining, a quick weeknight dinner, or a delicious way to enjoy the bounty of vegetables. Customize it with your favorite Mediterranean ingredients and enjoy a taste of sunshine with every bite.