Subscribe to SupperClub!

Roasted Veggie & Gruyere Cheese Tart

AuthorJackie DeKnockCategory,

You will wow him with this elegant appetizer.

Kitchen Confidence Rating Scale:

Budget Rating Scale:

Yields1 Serving
 1 package frozen puff pastry (2 pieces)
 1 zucchini, thinly sliced
 1 red pepper, thinly sliced
 1 yellow pepper, thinly sliced
 ½ red onion, thinly sliced
 2 cloves garlic, roasted
 1 tablespoon extra virgin olive oil
 Kosher salt and freshly ground black pepper
 2 cups sliced mushrooms (dry wild mushrooms or pick your favourite - yes pun intended)
 A few tablespoons all-purpose flour
 1 egg beaten with 1 teaspoon water
 ¼ cup grated Gruyere cheese
 ¼ cup grated Parmigiano-Reggiano - Parmesan cheese
 1 egg
 ½ cup heavy cream, 35% or half and half cream or milk, if you prefer
 ¼ teaspoon sea salt
 ¼ teaspoon freshly ground black pepper
1

Preheat oven to 425°F.

2

Defrost the puff pastry as you prepare the filling for the tart.

3

Line a baking sheet with parchment paper, place vegetables (including whole garlic cloves) on top, brush both sides with olive oil, and season with salt and pepper. Roast the vegetables for 20-30 minutes 20 Minutes, until they are cooked through. Set aside to cool slightly.

4

Heat a tablespoon of olive oil in a skillet and saute sliced mushrooms until tender. Tip: I always keep dehydrated wild mushrooms in an air-tight jar in my pantry just for this occasion. Simply rehydrate mushrooms in boiling water for a few minutes, drain and then saute.

5

Place sheets of puff pastry on parchment-lined baking sheets, sprinkle with flour and roll out to fill the entire baking sheet with puff pastry. Turn up sides slightly to form edges for the tart. Beat the egg and water together, paint the edges of the pastry with the beaten egg wash. Blind bake the crust for 8 minutes 8 Minutes (place dry beans or pastry weights on top of the pastry and bake). Remove and cool.

6

Sprinkle Gruyere cheese over the pastry, leaving a slight margin all the way around. Evenly scatter the vegetables (except the garlic) on top of the cheese. Sprinkle Parmesan cheese on top.

7

In a small bowl, mash the roasted garlic with a fork, add egg, heavy cream and season with salt and pepper. Mix well and pour over the roasted vegetables.

8

Place in the oven for 15-20 minutes 15 Minutes or until the pastry is browned and puffed. Remove from the oven and let cool for 10-15 10 Minutes minutes before slicing and serving. Enjoy together, hot or cold. Congrats on exchanging your marital vows!

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

Ingredients

 1 package frozen puff pastry (2 pieces)
 1 zucchini, thinly sliced
 1 red pepper, thinly sliced
 1 yellow pepper, thinly sliced
 ½ red onion, thinly sliced
 2 cloves garlic, roasted
 1 tablespoon extra virgin olive oil
 Kosher salt and freshly ground black pepper
 2 cups sliced mushrooms (dry wild mushrooms or pick your favourite - yes pun intended)
 A few tablespoons all-purpose flour
 1 egg beaten with 1 teaspoon water
 ¼ cup grated Gruyere cheese
 ¼ cup grated Parmigiano-Reggiano - Parmesan cheese
 1 egg
 ½ cup heavy cream, 35% or half and half cream or milk, if you prefer
 ¼ teaspoon sea salt
 ¼ teaspoon freshly ground black pepper

Directions

1

Preheat oven to 425°F.

2

Defrost the puff pastry as you prepare the filling for the tart.

3

Line a baking sheet with parchment paper, place vegetables (including whole garlic cloves) on top, brush both sides with olive oil, and season with salt and pepper. Roast the vegetables for 20-30 minutes 20 Minutes, until they are cooked through. Set aside to cool slightly.

4

Heat a tablespoon of olive oil in a skillet and saute sliced mushrooms until tender. Tip: I always keep dehydrated wild mushrooms in an air-tight jar in my pantry just for this occasion. Simply rehydrate mushrooms in boiling water for a few minutes, drain and then saute.

5

Place sheets of puff pastry on parchment-lined baking sheets, sprinkle with flour and roll out to fill the entire baking sheet with puff pastry. Turn up sides slightly to form edges for the tart. Beat the egg and water together, paint the edges of the pastry with the beaten egg wash. Blind bake the crust for 8 minutes 8 Minutes (place dry beans or pastry weights on top of the pastry and bake). Remove and cool.

6

Sprinkle Gruyere cheese over the pastry, leaving a slight margin all the way around. Evenly scatter the vegetables (except the garlic) on top of the cheese. Sprinkle Parmesan cheese on top.

7

In a small bowl, mash the roasted garlic with a fork, add egg, heavy cream and season with salt and pepper. Mix well and pour over the roasted vegetables.

8

Place in the oven for 15-20 minutes 15 Minutes or until the pastry is browned and puffed. Remove from the oven and let cool for 10-15 10 Minutes minutes before slicing and serving. Enjoy together, hot or cold. Congrats on exchanging your marital vows!

Notes

Roasted Veggie & Gruyere Cheese Tart
IngredientsDirections

Comments