Entree: United States – California Wine Country – Roasted Vegetable Tart (A savory open-faced pastry filled with roasted seasonal vegetables, herbed cheese, and a custardy binding)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 1 sheet puff pastry, thawed if frozen, about 8 oz (225 g)
- 2 tbsp (30 ml) olive oil
- 1 medium zucchini, sliced 1/4 inch thick, about 6 oz (170 g)
- 1 small eggplant, sliced 1/4 inch thick, about 10 oz (285 g)
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 8 oz (225 g) cherry tomatoes, halved
- 4 oz (115 g) goat cheese, crumbled
- 1/2 cup (120 g) crème fraîche or full-fat sour cream
- 2 large eggs
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 ml) fresh thyme leaves, chopped, or 1 tsp (1 g) dried thyme
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp (5 g) flaky sea salt, plus extra for vegetables
- 1/2 tsp (2 g) freshly ground black pepper
- 1 egg, beaten, for egg wash
- 1 tbsp (15 ml) balsamic glaze for finishing (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss zucchini, eggplant, bell pepper, and red onion with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper; spread in a single layer and roast 15–20 minutes until tender and lightly caramelized. Add cherry tomatoes for the last 8–10 minutes so they soften but keep shape. Remove and cool slightly.
2. Reduce oven temperature to 375°F (190°C). On a lightly floured surface, roll puff pastry to roughly a 12 x 10 inch (30 x 25 cm) rectangle. Transfer to the prepared baking sheet. Using a knife, score a 1-inch (2.5 cm) border around the edge without cutting all the way through.
3. In a bowl, whisk together crème fraîche, 2 large eggs, lemon juice, thyme, Parmesan, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper until smooth. Spread the mixture evenly inside the scored border.
4. Arrange roasted vegetables over the custard mixture in an attractive pattern. Sprinkle crumbled goat cheese evenly over the top.
5. Brush the scored border with beaten egg. Bake 30–35 minutes until the pastry is puffed and golden and the filling is set.
6. Remove from oven and let rest 5–10 minutes. Drizzle with balsamic glaze if using, sprinkle with extra thyme, slice, and serve warm or at room temperature.