Puff Pastry Tart with Vegetables and Cheese

Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 289 Calories

Ingredients

• 2 tablespoons heavy cream
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten
• 1 cup chopped onion
• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• ¼ cup freshly grated Parmesan cheese
• 2 cups chopped fresh mushrooms
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon extra-virgin olive oil
• 1 cup frozen chopped spinach, thawed and drained
• 1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
• ½ cup chopped fresh tomatoes, drained

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.

Step 2

Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.

Step 3

Bake in the preheated oven for 8 minutes. Allow to cool slightly.

Step 4

Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.

Step 5

Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.

Step 6

Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.

Step 7

To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.