Savory Rainbow Harvest Tarts
Yield: 12 individual tarts
These little rustic tarts are SO simple yet absolutely irresistible. You will have more slices of veggies and figs than you will need for the pastries so just jumble them up in a bowl, add some good vinegar, olive oil, salt and pepper and indulge in the prettiest salad of the summer!
- 1 zucchini Add to list
- 2 heirloom tomatoes Add to list
- 1 small eggplant, peeled Add to list
- 1 small red onion, skin removed Add to list
- 1 small red bell pepper, seeds removed Add to list
- 1 poblano pepper, seeds removed Add to list
- 2 or 3 figs Add to list
- 5 to 6 cherry tomatoes, cut in half lengthwise Add to list
- Extra virgin olive oil, for glossing Add to list
- 6 ounces Mount Townsend New Moon or Campfire Cheese, grated (or your favorite melty cheese) Add to list
- 4 ounces Parmigiana Reggiano, grated Add to list
- 3 sheets Aussie Bakery puff pastry, thawed but still very cold Add to list
- 1 egg mixed with 1 tablespoon water (this is your egg wash) Add to list
- 1/3 cup basil pesto Add to list
- Sea salt and freshly cracked pepper, for sprinkling Add to list
- 2 tablespoons minced fresh rosemary Add to list
- Basil leaves, for garnish Add to list
Cut all of the veggies and figs, except the cherry tomatoes, into paper-thin slices.
Lay out the tomato halves on a clean dish towel to drain any excess liquid. Brush very lightly with olive oil. Toss or brush the remaining veggies (and figs), separately, with olive oil.
Combine the 2 cheeses.
Preheat oven to 425° F.
Cut the puff pastry into rounds with a large cookie cutter (4 inches is a nice size) and lay out on a baking pan. With a fork, poke holes all over the surface of each round (this is called docking) and brush each lightly with the egg wash. Place in the oven and bake for 10 to 12 minutes or until just lightly golden brown.
Let the pastries cool slightly then gently spread about 1 teaspoon basil pesto over the surface of each pastry. Top each with 2 to 3 tablespoons of cheese and 3 to 4 slices of one of the toppings, overlapping the slices but laying them to the very edge of the pastry. (Top the heirloom tomato slices with a few cherry tomato halves.) You will be making 2 of each kind. Sprinkle with salt and pepper and top with a little more cheese. Sprinkle a pinch of chopped rosemary over each pastry and bake for 10 to 12 minutes, or until the cheese is bubbly.
Serve garnished with either whole leaves of basil, or a chiffonade of basil leaves. (If you have a fabulous extra virgin olive oil I don’t see why you couldn’t add a little drizzle before you serve these!)
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 31, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.