Veggie Tart
Description:
Root Veggie Tart
This recipe started with Sue Li's recipe in the New York Times for Carrot Tart With Ricotta and Feta. Given that I had a large zucchini I wanted to use up, as well as a very old beet and some old carrots, that's the veggies I ended up rolling with.
The following recipe is for one veggie tart.
Ingredients:
- 1 thawed puff pastry.
- 1 large zucchini or a couple of smaller ones and/or whatever other veggies you have on hand. This should work with pretty much anything. Slice them lengthwise, about 1/4 inch thick.
- olive oil or butter
- salt and pepper
- about 1 cup ricotta or cottage cheese
- about 1 cup of a grated cheese (parmesan, mozzarella, ....)
- 1-3 garlic cloves, minced
- fresh herbs (I used basil, oregano, and savory because that's what I have growing in the yard that I thought would work well.)
Directions:
Zucchini tart
Set the oven to 350 degrees.
Grab two cookie sheets. On one, throw down some parchment paper. On the other, grease it with olive oil or butter. Unroll the puff pastry onto the parchment paper, spreading it out gently with your fingers. Then score the edge of the puff pastry, about 1/2 inch in from the end, and poke the interior a bunch of times. The scoring will create a crust edge while the poking will hopefully keep the interior from puffing up too high. Put the sliced veggies on the other cookie sheet and pop both cookie sheets into the oven.
Bake the pastry about 15 minutes. Bake the veggies for 10 minutes, then flip them over and bake another 10 minutes. Poke with a fork to ensure they're cooked all the way through.
While the veggies and pastry are cooking, mix together the ricotta or cottage cheese, salt, pepper, minced garlic, and grated cheese. I used a full container of cottage cheese = 1 lb = 2 cups. So if you're only doing one tart, use just 1 cup of ricotta/cottage cheese. I used about cup or parmesan and a cup of mozzarella for two tarts, so aim for about a cup total of whatever grated cheese you use.
i grabbed some oregano and savory from our front yard and threw that into the mix. you could also sprinkle it on afterwards, I suppose.
Once the pastry is done and the veggies are nice and soft when you poke them with a fork, take everything out of the oven. Spread the cheese mixture on top of the pastry and lay the baked veggies on top.
Put it all back in the oven to bake for another 15 - 20 minutes. Sprinkle with a little more salt and serve.