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Fast & Easy Dinner: Roasted Squash and Pepper Tart

Fast & Easy Dinner: Roasted Squash and Pepper Tart

With the end of Summer looming like a dark fog in the distance, I've taken to eating as much seasonal produce as I can. Topped with Summer squash, zucchini, and tomatoes, this tart is a perfect use of September's bounty.

The vegetables are roasted in the oven before being covered with puff pastry. Once the pastry is cooked, the tart is inverted, making for a fun presentation. To make the most of the warm weather while it lasts,

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Roasted Squash and Pepper Tart

Roasted Squash and Pepper Tart

Roasted Squash and Pepper Tart

Ingredients

3 cups cups cut up squash, such as pattypan, yellow summer squash, or zucchini
2 red and/or yellow sweet peppers, cut into wide strips
1 large sweet onion and/or fennel bulb, cut into wedges
2 Tbsp. olive oil
Salt or salt and freshly ground black pepper
2 oz. Parmesan cheese
1/2 of a 17.3-oz. pkg. frozen puff pastry sheets (1 sheet), thawed
1/2 cup halved cherry tomatoes
2 Tbsp. balsamic vinegar
1 Tbsp. snipped fresh thyme
1 cup purchased refrigerated creamy Parmesan dressing
1/4 cup finely chopped sweet onion

Directions

  1. Preheat oven to 450 degrees F. Coat sides and bottom of 13x9x2-inch baking pan with nonstick cooking spray.
  2. Spread squash, sweet peppers, and onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until tender, stirring once.
  3. Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside.
  4. On lightly floured surface, roll puff pastry to 13x9-inch rectangle.
  5. Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half the Parmesan cheese. Spread vegetables evenly in pan.
  6. Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.
  7. Remove pan from oven; cool 5 minutes.
  8. Invert a 15x10x1-inch baking pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetables that stick to finished tart.
  9. Sprinkle tart evenly with remaining cheese and 2 teaspoons of the thyme.
  10. In small bowl stir together dressing, chopped onion, and remaining 1 teaspoon thyme. Cut in squares. Serve tart warm or at room temperature with dressing.

Makes 12 servings.

Nutrition Facts: Calories 277, Total Fat (g) 23, Saturated Fat (g) 3, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0, Cholesterol (mg) 7, Sodium (mg) 256, Carbohydrate (g) 15, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 101, Calcium (DV%) 8, Iron (DV%) 3, Percent Daily Values are base on a 2,000 calorie diet

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seraphimm seraphimm 7 years
looks gorgeous.definitely making it this weekend!
seraphimm seraphimm 7 years
looks gorgeous. definitely making it this weekend!
ilanac13 ilanac13 7 years
oh wow - this looks AMAZING - i think that i'm going to try it this weekend if i remember to print out the recipe. i'm always looking for great things to use fresh produce in that doesn't involve meat and this is a wonderful sounding meal. lucky for me, my mom still has tons of veggines growing in her vegetable garden, so watch out - i'm coming to pick some!
AmberHoney AmberHoney 7 years
Another winner to use up my crookneck squash and maters.
suziryder suziryder 7 years
This looks good! I told my fiance a while back that I wanted to make a tomato and zucchini tart. He was grossed out, which I didn't understand because he loves tomato and zucchini. But he thought that if it was called a "tart" it had to be sweet, and that I'd be making something like an apple tart and just substituting the fruit with veggies! I explained to him that there is such a thing as a savory tart. :)
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