“Puff, Puff, Pastry”- Three Cheese and Vegetable Puff Pastry Tart

I think most of us can agree that cooking weeknight meals just seems like a hassle. You come home from work and all you want to do is plop down on the couch and turn on “Jeopardy!” or an episode of “Orange is the New Black” (unless that’s just my household.)

The idea of making a mess of the kitchen is the last thing on your mind and more times than not, you end up with something boring and unsatisfying.

Last night, I was in that exact mood. I didn’t feel like slaving away in the kitchen, but somehow I got the idea to make an easy tart. I figured, I have the veggies, cheeses and puff pastry, all I needed to do is throw it all together. Then, in 30 minutes I had a beautiful and more than satisfying meal.

What You Need:

1 Puff Pastry sheet, slightly cool, but not completely thawed

1 Egg, whisked for egg wash

For the Veggies:

1 Large Zucchini, sliced thin

1 Portabello Mushroom, sliced thin

2 Roma Tomatoes, sliced thin

1 Small Eggplant, sliced thin into half moons

½ Red Bell Pepper, sliced thin

3 Tbs. Olive Oil

Salt/Pepper

For the Cheese:

¾ Cup Ricotta Cheese

3 Tbs. Grated Parmesan

¼ Cup Goat Cheese

2 Tbs. Fresh Thyme, chopped finely

2 Tbs. Fresh Rosemary, chopped finely

1 Clove Garlic, minced

Salt/Pepper, to taste

Heat Oven to 400 degrees

1. Combine all the veggies in a large bowl and toss with olive oil, salt and pepper. Set Aside.

2. In a small bowl, combine the 3 cheeses, garlic, herbs, salt and pepper. Mix well and taste for seasoning. Set Aside.

3. Place the puff pastry on a flour dusted surface and gently roll out into a rectangle (not too thin). Place onto a greased cookie sheet (or use a silpat). Gently use a knife to score a line around the entire dough, about a half inch in from the edge of the dough.

4. Gently spread the cheese mixture in the small rectangle you just created. Then top with the veggies. Then use a pastry brush to lightly coat the edge of the dough with the egg wash.

5. Place the tart in the oven for about 20 minutes, or until golden brown. Top with extra fresh thyme and serve with a side of marinara sauce