Spanish Vegetable Tart
A delicious and easy-to-make tart filled with sautéed vegetables and manchego cheese, perfect for a snack or light meal.
Ingredients
- ●1 sheet toastythawed puff pastry
- ●1/2 cup pistoroasted red pepper sauce
- ●1/2 cup manchegograted cheese
- ●1 cup vegetablesmixed sautéed vegetables (e.g., bell peppers, onions, mushrooms)
- ●2 tbsp spanisholive oil
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 3
Transfer the pastry to a 9-inch tart pan with a removable bottom.
- 4
In a small bowl, mix together the pisto and grated manchego cheese.
- 5
Spread the pisto-cheese mixture evenly over the pastry, leaving a 1-inch border around the edges.
- 6
Top the pisto-cheese mixture with the sautéed vegetables.
- 7
Drizzle the olive oil over the vegetables.
- 8
Fold the edges of the pastry up over the filling to form a crust.
- 9
Bake the tart for 25-30 minutes, or until the pastry is golden brown and the filling is heated through.
- 10
Remove the tart from the oven and let it cool for a few minutes before slicing and serving.