Try this tart with fresh asparagus in the spring, zucchini or tomatoes in the summer or cubed and roasted butternut squash in the fall.
Makes one 12 x 8-inch tart. Serves 4 as a main dish, 6-8 as a starter.
1 12 x 8-inch rectangle Grand Central U-Bake Classic Puff Pastry
8-12 ounces fresh vegetables
1 tablespoon olive oil
1/2 teaspoon kosher salt for filling, plus a dash for vegetables
1/2 teaspoon black pepper for filling, plus a dash for vegetables
2 tablespoons softened unsalted butter
5 ounces cream cheese
5 ounces chevre
2 teaspoons chopped tarragon, basil or rosemary
1/2 cup diced sweet onion
Prepare to bake
Defrost puff pastry overnight in the refrigerator or on the counter for about 1 ½ hours. Unroll sheet and cut a 12 x 8 inch rectangle. Refrigerate rectangle while you prepare filling and return remaining pastry to freezer for future use. Line a baking sheet with parchment paper or silicone baking mat.
Dice or slice vegetables, toss in olive oil and season with a dash of salt and pepper. If using butternut squash, you will need to roast the peeled cubes in the oven for about 30 minutes at 350°F. Use a strong arm or the paddle attachment of an electric stand mixer on medium speed to cream butter, cream cheese and chevre for 1 minute until smooth. Add egg, salt and pepper and mix another 30 seconds until fully incorporated. Fold in fresh herbs and onion by hand.
Ready the puff pastry
Pull puff pastry from the refrigerator and place on lined baking sheet. Use a paring knife to trace a smaller rectangle on the puff pastry, leaving a 1-inch border. Be careful not to cut all the way through the dough. The 1-inch border will puff up and be the edge of the tart. Use a fork to dock, or poke small holes in, the center rectangle.
Fill and chill tart
Spread filling in center of tart, on top of the docked dough, and arrange vegetables decoratively on top of filling. Chill tart for 20 minutes.
While tart is chilling, preheat oven to 375°F. Bake tart for 30-35 minutes, or until pastry is golden.