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vegetable tart
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Vegetable Tart

This cheesy, veggie, microgreens tart, good for breakfast, lunch, or dinner!
Servings: 8
Author: New York Times

Ingredients

  • 1/2 cup Gruyere or Cheddar Cheese optional
  • 1 Large egg
  • 2 Tbsp Grated Parmesan
  • 1 tsp Lemon zest or rosemary grated or finely chopped
  • 1 Garlic clove
  • Kosher salt and black pepper
  • 3/4 cup Creme fraiche or mascarpone
  • Flour for dusting the work surface
  • 1 package Puff pastry (14 oz)
  • 3 cups Sliced vegetables (bell peppers, mushrooms, whatever you have available)
  • 1/2 cup Onion or Scallion Microgreens
  • 4 Thyme or Rosemary sprigs
  • Extra virgin olive oil
  • More Roots 'n Shoots Microgreens for serving
  • Lemon or lime wedges for serving

Instructions

  • Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
    1/2 cup Gruyere or Cheddar Cheese
  • In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
    1 Large egg, 2 Tbsp Grated Parmesan, 1 tsp Lemon zest or rosemary, 1 Garlic clove, Kosher salt and black pepper
  • On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about ⅛-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a ¾-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
    Flour for dusting the work surface, 1 package Puff pastry (14 oz)
  • Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter onion/scallion microgreens and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
    3/4 cup Creme fraiche or mascarpone, 3 cups Sliced vegetables, 1/2 cup Onion or Scallion Microgreens, 4 Thyme or Rosemary sprigs, Extra virgin olive oil
  • Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens and accompanied by lemon or lime wedges, for squeezing.
    More Roots 'n Shoots Microgreens for serving, Lemon or lime wedges for serving