2small beets, cooked and peeled (ready-to-use beets are fine)
1small zucchini, skin on
1small sweet potato, peeled
110"x 15” sheet of puff pastry, thawed overnight in the refrigerator
2eggs, divided
½tbspdried basil
8ozwhipped cream cheese
3ozfeta cheese, crumbled or grated
Olive oil for spraying or brushing
salt & freshly ground pepper to taste
1
Using a mandoline on a medium setting, slice the beets, zucchini, and sweet potato.
2
Prebake the sweet potato slices; place on a microwave safe plate and microwave on high for 3 Minutes or place in the oven at 350 degrees for 15 Minutes . Set aside.
3
Preheat the oven to 425 degrees F.
Prepare the filling:
4
In a medium bowl, whisk one egg, then stir in the basil. Add in the cream cheese and the feta cheese. stir to combine. Set aside.
5
Line a quarter-sheet pan with parchment paper. Unfold the puff pastry sheet and trim to fit the pan. Place dough in the pan.
6
Using a knife, lightly score a line ¾" from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored lines.
7
Lay the sweet potato slices, overlapping, in two rows down the middle third of the cheese mixture. Repeat the process with the beets on one side and the zucchini slices along the last third of the tart. The vegetables should completely cover the cheese mixture.
8
Lightly brush or spray the vegetables with oil. Season with salt and pepper.
9
Beat the remaining egg and brush the border of the dough.
10
Once your tart is assembled, refrigerate it for 15 Minutes before baking to prevent shrinking.
2small beets, cooked and peeled (ready-to-use beets are fine)
1small zucchini, skin on
1small sweet potato, peeled
110"x 15” sheet of puff pastry, thawed overnight in the refrigerator
2eggs, divided
½tbspdried basil
8ozwhipped cream cheese
3ozfeta cheese, crumbled or grated
Olive oil for spraying or brushing
salt & freshly ground pepper to taste
Directions
1
Using a mandoline on a medium setting, slice the beets, zucchini, and sweet potato.
2
Prebake the sweet potato slices; place on a microwave safe plate and microwave on high for 3 Minutes or place in the oven at 350 degrees for 15 Minutes . Set aside.
3
Preheat the oven to 425 degrees F.
Prepare the filling:
4
In a medium bowl, whisk one egg, then stir in the basil. Add in the cream cheese and the feta cheese. stir to combine. Set aside.
5
Line a quarter-sheet pan with parchment paper. Unfold the puff pastry sheet and trim to fit the pan. Place dough in the pan.
6
Using a knife, lightly score a line ¾" from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored lines.
7
Lay the sweet potato slices, overlapping, in two rows down the middle third of the cheese mixture. Repeat the process with the beets on one side and the zucchini slices along the last third of the tart. The vegetables should completely cover the cheese mixture.
8
Lightly brush or spray the vegetables with oil. Season with salt and pepper.
9
Beat the remaining egg and brush the border of the dough.
10
Once your tart is assembled, refrigerate it for 15 Minutes before baking to prevent shrinking.
