Campbell’s Roasted Vegetable Pesto Tart Recipe

Campbell’s Roasted Vegetable Pesto Tart Recipe

What You’ll Need

1 egg

1 tablespoon water

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

3 tablespoons olive oil

2 teaspoons chopped garlic

1 baby eggplant, cut diagonally in 1/2-inch thick slices

1 large zucchini, cut diagonally in 1/2-inch thick slices

1 large yellow squash, cut diagonally in 1/2-inch thick slices

1 tablespoon pesto sauce

4 ounces goat cheese, crumbled

1 whole roasted sweet pepper, drained and cut into thin strips

How to Make It

1 Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.

2 Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.

3 Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush the vegetables with half of the oil mixture. Turn the vegetables over and brush with the remaining oil mixture. Season to taste. Bake the vegetables for 4 minutes, turning halfway through baking. Cool the vegetables slightly.

4 Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese.

5 Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately.

via Campbell’s Roasted Vegetable Pesto Tart Recipe.