Rustic Vegetable Tart

Tasty!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F. Prepare vegetables.

Step 2

Heat a large pan or skillet over medium heat, adding olive oil as pan heats up. Add onion, garlic and rosemary sprig, stirring occasionally until onion just starts to soften.

Step 3

Add each in order, sautéing for 1 to 1-1/2 minutes after each ingredient; tomato, yellow pepper, sweet potato and zucchini. Let cook for about 5 minutes, then add the eggplant and mushrooms. Sprinkle salt and black pepper over vegetables.

Step 4

Give vegetables one last stir, lower heat and cover. Let ‘simmer’ for 15 minutes, stirring occasionally. Remove from heat.

Step 5

Line an 8 x 8 cake pan or casserole dish with parchment paper, and place puff pastry sheet in pan, gently pressing to form. Set aside. (Crumple parchment paper before lining the pan, it will lay in pan easier.)

Step 6

Mix beaten eggs and shredded Parmesan into vegetable mixture. Spoon mixture into prepared pan. Fold edges of pastry over outer edge of vegetable mixture, pinching pastry to tuck in the edges. Brush exposed pastry with egg wash.

Step 7

Bake for 40 minutes, or until pastry is golden brown. Remove from oven and let sit for 5 minutes. Lift out of pan using parchment and place on cutting board.

Step 8

Slice into 6 pieces and serve with simple greed salad, and crusty bread