Roasted Veggie Puff Pastry Tart – a delicious recipe with tomatoes, Kosher salt, olive oil, Spanish onion, pastry, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees F.
2
Place the tomato slices on a baking rack and sprinkle with salt.
3
Set aside.
4
In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes.
5
Set aside.
6
Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan.
7
Poke the bottom of the pastry with a fork evenly throughout.
8
Reserve the trimmings.
9
Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust.
10
Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions.
11
Layer the tomatoes on top in decorative circles.
12
Season with salt and pepper.
13
Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes.
14
Garnish with fresh basil.
404
kcal
Calories
33
g
Fat
8
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Roma tomatoes, cut into 1/4-inch slices, Kosher salt and freshly ground black pepper, 3 tablespoons olive oil, 1 large Spanish onion, thinly sliced, and more.
Yes, Roasted Veggie Puff Pastry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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