Dana Treat – Treat Yourself

Individual Vegetable Tarts

Posted May 21, 2009

Individual Vegetable Tarts
Adapted from Vegetarian Classics
Serves 4

1 sheet (half of a 17-ounce package) frozen puff pastry
Sun-Dried Tomato Pesto (recipe follows)
1 large Yukon Gold potato, halved, sliced 1/4 inch thick
2 tbsp. olive oil
1 large zucchini, sliced 1/4 inch thick

1.  Defrost the puff pastry in the refrigerator overnight.

2.  Fill a saucepan halfway with water and bring to a boil.  drop in the potato slices and cook until tneder but not mushy, about 5 minutes.  Drain and spread out on a plate to cool.

3.  Hea the oil in a large skillet until hot but not somiking.  Fry the zucchini slices until golden on each side.  Remove to a plate and let cool.

4.  On a lightly floured surface, roll the puff pastry into an 11×11 square.  Using a 5 inch cutter or inverted bowl, cut 4 disks from the pastry.  Place the disks on a baking sheet and pierce all over with a fork.  Keep refrigerated until you are ready to assemble the tarts.  Preheat the oven to 400 degrees.

5.  Spread 2 tbsp. pesto on each pastry disk, leaving a 1/2 inch border.  You will have some pesto left over; refrigerate for another use.  Ocver the pesto with some potato slices, then cover the potatoes with zucchini slices arranged in a circle.

6.  Bake 15-20 minutes, or until the pastry is golden brown.

Sun-Dried Tomato Pesto
Makes 1 cup

1/2 cup loose sun-dried tomatoes
2 garlic cloves, chopped
1/2 cup chopped fresh parlsey
1/4 cup chopped fresh basil
1/2 tsp. salt
Freshly ground pepper to taste
1/3 cup olive oil
2 tbsp. pine nuts
1/4 cup grated Parmesan cheese

1.  Place the tomatoes in a heat-proof bowl and pour boiling water over them.  Cover bowl with a plate and let sit 10 minutes.  Drain and cool the tomatoes.

2.  In a food processor, combine the tomatoes, garlic, parlsey, basil, salt, and pepper and process until finely ground.  Slowly pour in the oil and process until smooth.  Scrape the pesto into a bowl and stir in the pine nuts and cheese.  If you are using the pesto on pasta, stir in 1/2 cup boiling pasta water to thin it out.

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