Savory Vegetable Tart
 
 
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Ingredients
  • 1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
  • ½ a bunch of asparagus
  • 1 large tomato, thinly sliced
  • 5 mushrooms, thinly sliced
  • 1 C Daiya mozzarella
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
Directions
  1. Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11x7" baking sheet. Don't worry about getting it perfect---you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up.
  2. Layer on the cheese, then the tomato.
  3. Next, layer on the mushrooms and the steamed asparagus.
  4. Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/06/23/savory-vegetable-tart/