Provencal Vegetable Tart
Puff Pastry - 9 oz.
Cherry tomatoes - 12 each, halved
Sun dried tomatoes in oil - 12 each, chopped
Zucchini - 1, medium diced
Eggplant - 1, medium diced
Onion - 1, medium diced
Basil - 1 bunch, chopped coarse
Niçois Olives - 6 oz., pitted
- Sauté all of the vegetables in olive oil until they are still slightly crisp.
- Roll out the puff pastry and cut into 6 rounds, prick each with a fork, then arrange the vegetables, basil, and olives on top and season with salt and pepper.
- Bake in a preheated 350 degree oven for 30 minutes or until crust is golden brown.