Grilled Vegetable Tartlets - Vegetarian
The Seasonal Harvest Vegetable Tartlets with Herbed Goat Cheese bring together the rich flavors of grilled summer vegetables and creamy goat cheese in a flaky puff pastry. Each tartlet is a symphony of tastes and textures, from the smoky-charred zucchini and eggplant to the tangy goat cheese and aromatic herbs. Perfect for impressing guests at any dinner party, these tartlets are visually stunning and equally delicious.
Ingrédients
- 1 large zucchini, thinly sliced
- 1 large eggplant, thinly sliced
- 1 red red bell pepper, cut into strips
- 1 yellow yellow bell pepper, cut into strips
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup herbed goat cheese, softened
- 1 sheet sheet puff pastry, thawed
- 1 egg, egg, beaten
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, combine the zucchini, eggplant, bell peppers, and red onion with olive oil, balsamic vinegar, thyme, rosemary, salt, and black pepper. Toss well to coat the vegetables.
- Grill the vegetables for about 5-7 minutes on each side, until tender and slightly charred. Remove and let cool.
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut into six equal squares. Place the squares on a parchment-lined baking sheet.
- Spread a generous tablespoon of herbed goat cheese onto the center of each puff pastry square.
- Arrange the grilled vegetables on top of the goat cheese layer, folding the edges of the puff pastry up around the vegetables to create a border.
- Brush the edges of the puff pastry with beaten egg.
- Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
- Serve warm or at room temperature, garnished with additional fresh thyme and rosemary if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 24g | Protéines: 8g | Fat: 22g | Sucre: 6g
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