Summer brings with fresh and local veggies ready to be sliced and diced into an incredible tart, and what a great idea for a mid week treat that is easy and quick. Puff pastry is one of the few pre-made food items that is always in my freezer, ready for a main course, or a quick desert.
Role out a sheet of thawed puff pastry. With a small sharp knife cut out one circle of dough per person using a desert plate, or lager if you like, as a guide . Then lightly score the crust about 1/4 inch in all the way around.
Now comes the fun part, drizzle a small amount of olive oil over the area inside of the score line, then pile on the veggies or whatever, there really is nothing that won’t work here.
The one on the left has mushroom, zucchini, spinach, goat cheese, and parmesan cheese. The one on the right has zucchini, peperoncini, spring onions, feta cheese, olives, and a few anchovies, with couple spinach leaves left over from the other one.
After adding the toppings do another light drizzle of olive oil. Then brush the scored border with milk so it will brown when it bakes. Place it on a parchment covered cookie sheet (works best if you add the topping while the dough is already on the paper). Bake for about 12 minutes in a 400F oven, you know when it is done because the milk coated dough puffs up and brown making a beautiful tart, the cheese will melt, and dinner is served.
This is one of those techniques that I love so much as you can modify it forever. This is good enough for company, quick enough for a work night.