Gluten Free Vegetable Tart with Gluten Free Puff Pastry Recipe
This lovely gluten free vegetable tart can be made using any of your favorite seasonal veggies and is always sure to please, since they're nestled into such a light and flaky puff pastry!
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Ingredients
- 3/4 - 1 cup pesto
- thinly sliced fresh vegetables of your choosing see photos for ideas
- 2-3 Tbs. freshly grated parmesan OR vegan parm OR gluten-free nutritional yeast
- olive oil for drizzling
- salt & pepper to taste
- egg wash 1 full egg mixed with 1 Tbs. water OR oil to brush on pastry
Instructions
- Roll prepared gluten free puff pastry dough into desired shape about 1/8" thick.
- Transfer onto a sheet pan lined with parchment paper.
- Spread a thin layer of pesto over dough leaving about a 1" border along all
sides. Top with freshly grated parmesan and any desired vegetables (I used
grape tomatoes, red onions, asparagus, and zucchini). - Drizzle olive oil lightly over the vegetables and season with salt and pepper. Cover with plastic wrap and chill for 30 minutes - 1 hour.
- Preheat oven to 350 F.
- Brush edges with egg wash or oil before baking.
- Bake chilled tart for ~35 minutes, then remove to cool slightly before serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.