Campbell's Kitchen Home > Recipes > Roasted Pesto Vegetable Tart

Roasted Pesto Vegetable Tart

Pepperidge Farm® Puff Pastry Sheets make a tender crust for this savory tart filled with layers of pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers.

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1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 egg

1 tablespoon water

3 tablespoons olive oil

2 teaspoons chopped garlic

1 baby eggplant, cut diagonally in 1/2-inch thick slices

1 large zucchini, cut diagonally in 1/2-inch thick slices

1 large yellow squash, cut diagonally in 1/2-inch thick slices

1 tablespoon prepared pesto sauce

4 ounces goat cheese, crumbled

1 whole roasted sweet pepper, drained and cut into thin strips

  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
  • Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13 x 11-inch rectangle. Place on the prepared sheet. Brush the edges of the rectangle with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
  • Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush with the oil mixture. Turn vegetables over and brush with more oil. Season to taste. Bake the vegetables 4 minutes, turning halfway through cooking. Cool slightly.
  • Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
  • Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.

Ratings & Reviews

(3) Average rating from 3 members

  • Submitted by: Lu H.

    Date: 07/10/2008

    I will make this again.

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At a Glance

Source: Campbell's Kitchen

Thaw: 40 minutes

Prep: 15 minutes

Chill: 30 minutes

Bake: 20 minutes

Makes: 4 to 6 servings


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