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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.

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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.

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Repeat these steps for red bell pepper, onion, and portabella mushroom.

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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.

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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.

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Place in a 350 degree oven for 15-20 minutes or until pastry has puffed up a bit and is golden.

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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!

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Enjoy!

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