Vegetables add to the design of this tart and to the taste. We mixed shaved strips of carrots, zucchini, and eggplant to create a beautiful pattern in this vegetable ribbon tart.
I tried this recipe two ways. First in a 9.5-inch square pan that was only 1-inch deep, and then in a scalloped 9-inch round pan, about 1.5 inches deep. They both came out well, so decide how you want to serve: in small elongated bites, or cut into triangles from the round.
If this recipe appeals to you, we’ve got even more recipes geared for summer in the Stripes party theme.
MAKES 18 SMALL SERVINGS (1 INCH X 4 INCH) OR 8-10 PIE WEDGES
THAW PUFF PASTRY
1/2 pkg Pepperidge Farm Puff Pastry
Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.
MAKE THE CHEESE MIX
1 CUP ricotta
1 CUP mozzarella, shredded
1/2 CUP sour cream
2 TB parsley, minced
1/2 tsp garlic salt
Mix ingredients together in a bowl.
PREPARE THE VEGGIES
2 large carrots, peeled
Using a peeler, shave strips of carrot lengthwise, holding the larger end. Cut zucchinis in half lengthwise, then cut into strips. With the eggplant, slice into it keeping in mind that you want to keep the skin for its color. The slices should be about the same height as the depth of the tart pan, so adjust accordingly.
PREHEAT OVEN 400ºF… ASSEMBLE THE TART
9.5-inch square ceramic dish, 1-inch deep
Into a lightly greased pan, lay the puff pastry. Trim excess. Add the cheese mixture. Alternate the vegetable strips.
Bake 35 min on the lowest shelf in the oven, until the veggies have browned a little. Allow to cool a bit before cutting and serving. For the square, cut into 9 rows, then in half to get 18 petit servings. If you chose the round tart, then cut into 8 or 10 triangles.
See the formula for throwing a fresh and fabulous summer bbq in 16 Summer Fare