After flipping through a really awesome vegetarian cookbook, I was craving a vegetable tart. Yuuuummm! I know some of you are probably asking…where’s the meat?? Trust me, this is delicious with just veggies.
I didn’t have the time to make my puff pastry from scratch so I used store bought.
First, remove one sheet of pastry from the packaging and leave at room temperature to thaw while you prep and roast the veggies.
Evenly slice one medium eggplant, place on a parchment lined sheet pan (I like to use my pizza pan), drizzle with olive oil, and sprinkle with a dash of salt and fresh ground pepper. Place in the oven at 325 for 10 minutes.
Repeat these steps for red bell pepper, onion, and portabella mushroom.
By this time, the puff pastry should be thawed. Roll out pastry on a lightly floured surface and press into a greased and floured French pastry pan.
Layer roasted onion on the tart and crumble a layer of goat cheese on top. Layer red pepper, eggplant, goat cheese, portabella, and top with another sprinkle of goat cheese.
Place in a 350 degree oven for 15-20 minutes or until pastry has puffed up a bit and is golden.
Allow tart to cool for a few minutes, then carefully remove the bottom of the French pastry pan and place tart on a nice wooden or bamboo cutting board for serving and presentation.
Slice and serve!