Forget about dessert tarts, this summer we're all about savory tarts! You can call it whatever you'd like— a galette, a pizetta, or flatbread— this savory summer tart is elegant, crispy, and delicious. Perfect when served as an appetizer or a light meal!
- Puff Pastry
- 1/2 cup Pasta Jay's Tomato Basil Sauce
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 small zucchini, sliced
- 1/2 cup kalamata or black olives, halved
- 2 sprigs rosemary, leaves stripped and roughly chopped
- 4 sprigs thyme, leaves stripped and roughly chopped
- 1 tbsp butter, melted
- 1 cup goat cheese, crumbled
- olive oil
- salt and pepper
How To Make:
STEP 1: Preheat oven to 425°F. Place a layer of puff pastry on a non-stick baking sheet. Prick pastry all over with a fork. Brush the puff pastry with melted butter, and cook for 10 minutes, then remove from oven (pastry will finish cooking in step 3.)
STEP 2: In a large bowl combine a large drizzle of olive oil, zucchini, red onion, olives, peppers, garlic and herbs. Season generously with salt and pepper, toss to combine. Line a large baking tray with baking parchment. Roast vegetables 10-15 minutes until slightly softened. Remove from oven.
STEP 3: Reduce oven temperature to 375°F. If middle of pastry has puffed during first cook, lightly press it down. Spread an even layer of Pasta Jay's Tomato Basil Sauce across the middle of the puff pastry, then add roasted vegetables. Bake for 10-12 minutes until the vegetables are cooked through and pastry is golden and fluffy. Remove tart from oven.
STEP 4: Bring oven back up to 425°F. Sprinkle tart with goat cheese crumbles and return to oven for 3-5 minutes or until goat cheese has started to melt. Drizzle lightly with olive oil, and season with salt and pepper. Enjoy!