Roasted Vegetable Tartlets - Vegetarian
The Garden Fresh Roasted Vegetable Tartlets with Basil Pesto are a delightful marriage of vibrant vegetables and herby pesto, all encased in flaky, golden puff pastry. Each tartlet showcases roasted zucchini, bell peppers, and red onions that have soaked in the warmth of the oven, creating a medley of delicious, charred flavors.
Ingrédients
- 1 large zucchini, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup basil pesto
- 1 sheet sheet puff pastry, thawed
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sliced zucchini, bell peppers, and red onion on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly charred.
- While the vegetables are roasting, roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into four equal squares.
- Score a 1/2-inch border around each square pastry without cutting through completely. Prick the inside of the square with a fork to prevent it from puffing up too much.
- Spread a tablespoon of basil pesto in the center of each square, within the scored border.
- Once the vegetables are roasted, divide them evenly among the puff pastry squares, placing them on top of the basil pesto.
- Sprinkle grated Parmesan cheese over the top of the vegetables.
- Bake the tartlets in the oven for 15-20 minutes, or until the pastry is puffed and golden brown.
- Allow the tartlets to cool slightly before serving.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 29gProtéines: 7gFat: 20gSucre: 4g
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