My favorite thing about tarts, quiche, and other egg based dishes (omelettes, too!) is that they lend themselves to a little bit of experimentation and creativity. You can simply open up your refrigerator door and pull out all of the leftover veggies, herbs, and cheeses from the week’s previous meals, and then come up with your own unique combination! I have been wanting to expand my repertoire of quick and delicious appetizers for mid-week shindigs that arise on the fly, so I decided to do a little puff pastry experimentation. By the way, it is almost impossible to mess up an appetizer that includes puff pastry because just about everything tastes good when combined with puff pastry. However, I must say, this little number turned out extra tasty!
- 1 (17-ounce) package frozen puff pastry, thawed
- 1/2 cup pesto
- 2 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 1 large zucchini, sliced thin with a mandoline
- 6 yukon gold potatoes, sliced thin with a mandoline
- Handful of chopped basil
- Salt and pepper to taste
- 1 Tbl. crushed red pepper
- Preheat oven to 400 degrees F.
- Unfold each sheet of puff pastry and roll with a baking pin to flatten evenly. Cut each sheet in thirds. Place on baking sheets.
- With a spoon or spatula, spread an even layer of pesto on each sheet
- Place veggies on top in a thin layer . You could use any number of vegetables, I just happened to have potatoes and zucchini in the refrigerator. Sweet potato would be delicious!
- Scatter mozzarella evenly over the veggies.
- Sprinkle basil on top.
- Bake for 15-17 minutes or until puff pastry is lightly browned and cheese is melted.
- Transfer baking sheets to wire racks to cool for 10 minutes.
- Top with fresh basil, parmesan cheese, crushed red pepper, and salt + pepper.
- Transfer tarts to a cutting board and use a sharp knife or pizza wheel to cut into strips. Serve immediately.