Roasted Vegetable and Brie Tart

Roasted Vegetable and Brie Tart

servings
6

Ingredients











Cooking Instructions

1

Heat oven to 400°F.


2

Defrost puff pastry on counter for about 1 hour. Spray 11-inch round tart pan with removable bottom with nonstick spray. Unroll puff pastry sheets and arrange in tart pan so edges meet and slightly overlap and pastry extends up sides of pan and forms rim. Prick with fork and bake 10-15 minutes.


3

Peel vegetables. Using mandoline or knife, cut into 1/8-inch-thick slices. Add to medium bowl and toss with 1/4 cup olive oil and salt. Place slices evenly on 1 to 2 baking sheets lined with parchment paper. Bake 12-18 minutes until vegetables are 3/4 cooked through. Set aside; retain oven temperature.


4

With sharp knife, remove nearly all or at least half of outer rind on all sides. Cut brie into thin, 1/4-inch-thick slices. Layer evenly on pastry crust. Layer roasted vegetables in any order over brie. Drizzle with remaining olive oil and sprinkle with thyme leaves.


5

Bake tart 10 minutes. Lower temperature to 350°F and bake additional 15-25 minutes or until crust is golden brown. Remove from oven and cool at least 5 minutes before slicing. Drizzle with additional olive oil just before serving, if desired.


Ingredients











Cooking Instructions

1

Heat oven to 400°F.


2

Defrost puff pastry on counter for about 1 hour. Spray 11-inch round tart pan with removable bottom with nonstick spray. Unroll puff pastry sheets and arrange in tart pan so edges meet and slightly overlap and pastry extends up sides of pan and forms rim. Prick with fork and bake 10-15 minutes.


3

Peel vegetables. Using mandoline or knife, cut into 1/8-inch-thick slices. Add to medium bowl and toss with 1/4 cup olive oil and salt. Place slices evenly on 1 to 2 baking sheets lined with parchment paper. Bake 12-18 minutes until vegetables are 3/4 cooked through. Set aside; retain oven temperature.


4

With sharp knife, remove nearly all or at least half of outer rind on all sides. Cut brie into thin, 1/4-inch-thick slices. Layer evenly on pastry crust. Layer roasted vegetables in any order over brie. Drizzle with remaining olive oil and sprinkle with thyme leaves.


5

Bake tart 10 minutes. Lower temperature to 350°F and bake additional 15-25 minutes or until crust is golden brown. Remove from oven and cool at least 5 minutes before slicing. Drizzle with additional olive oil just before serving, if desired.


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