Vegetarian Garden Tart With Roasted Red Pepper & Feta Spread

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 2 Sprigs Thyme or rosemary, fresh
  • 3 cups Vegetables

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 6 oz Red pepper preserved in oil, roasted

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Dairy

  • 4 oz Feta + more

Found on vegetarianventures.com

Description

Ingredients

• 2 sheets of puff pastry, thawed (one package)
• 3-4 cups of vegetables, chopped into 1 inch pieces (I used tomatoes, corn, onions, zucchini, and squash)
• 2-3 Sprigs of fresh thyme or Rosemary
• 2 Tablespoons olive oil
• 4 ounces of feta + more for garnish
• 6 ounces of roasted red pepper preserved in oil, oil removed
• 2 garlic cloves
• Salt / Pepper

Directions

• Preheat oven to 350 degrees and place the puff pastry on a baking sheet lined with parchment paper. Line a second baking sheet with parchment paper and transfer your chopped vegetables and herbs onto it.
• Drizzle the olive oil and a little salt / pepper over your veggies and stir until they are all coated.
• Transfer both the vegetables and puff pastry to the oven and bake for 30 minutes or until everything just starts to brown (the veggies may take a bit longer depending on how large you chopped your vegetables).
• Remove from oven once browned and let cool slightly.
• While the puff pastry and vegetables are baking, puree the feta, roasted red pepper, and garlic cloves in a high speed blender or food processor until smooth. Season with salt and pepper.
• Spread the red pepper sauce over the puff pastry and top with the roasted vegetables and herbs. Garnish with more herbs and feta.