Zucchini, asparagus, roasted red peppers, and cherry tomatoes are piled onto a seasoned creme fraiche filling and baked in a cheddar-flecked puff pastry crust.
Prep Time30 minutesmins
Cook Time25 minutesmins
Servings: 6
Author: Adapted from Melissa Clark's Any Vegetable Tart
Ingredients
1/2cupfinely shredded Cheddar (I used sharp)
1large eggat room temperature
2tablespoonsgrated Parmesan
1teaspoonfinely chopped rosemary
Kosher salt and black pepper
3/4cupcrème fraîche
All-purpose flourfor rolling out pastry
1sheetpuff pastry see notes
1cupzucchini ribbons
1/2cupthin asparagus, cut into 2-inch pieces, diagonally
1/2cuphalved cherry tomatoes (red or yellow)
1/3cuproasted red peppers, patted dry, and cut into strips
4green onionwhite and light green parts, thinly sliced
2tsp.thyme leaves
Extra-virgin olive oil
Instructions
Thaw frozen puff pastry according to package directions (usually 35-40 minutes at room temperature.
Heat oven to 425 degrees. Line baking sheet with parchment paper. Sprinkle cheddar cheese onto the parchment paper in a 10-by-13-inch rectangle.
Roll pastry out to a 10-by-13-inch rectangle on a lightly floured surface. Place dough on top of the shredded cheese, tucking any stray pieces under the dough. With a sharp knife, cut into, but not through the dough, forming a 3/4-inch border around the edges. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
In a medium bowl, whisk together egg, Parmesan, rosemary, a pinch of salt, and pepper until smooth. Whisk in crème fraîche until smooth.
Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in a single layer over crème fraiche. Scatter green onions and thyme leaves on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
Bake until the pastry is puffed and golden and the vegetables are cooked through, about 25 to 30 minutes. Cool pan on a wire rack for at least 15 minutes before serving. Cut with pizza cutter and enjoy!
Notes
Puff Pastry:I used 1 sheet of pastry from a 17.8 oz package of Pepperidge Farm Puff Pastry (the package contains two sheets.) The original Melissa Clark recipe for the Any Vegetable Tart called for a 14-ounce package of puff pastry (preferably made with butter.) Even though my pastry sheet weighed less, I was still be able to roll it out to a 13 x 10" rectangle.