Description
- 1/2 sheet of puffed pastry cut in half lengthwise
- 2 tbsp olive oil
- 1 cup mini bell peppers cut in half lengthwise
- 6 asparagus, woody stem removed
- 12 cherry tomatoes
- 1 cup snap peas
- 6 green onions, white parts only, sliced
- Zest of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup feta cheese, crumbled
- 1 cup sour cream
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 1 tsp fresh cracked lack pepper
- Handful of fresh cilantro
- Drizzle of balsamic vinegar
Ingredients
Scale
- Preheat oven to 425.
- Score the puff pastry around the inside 1/2″ from the edge.
- bake for 10 minutes, remove from the oven and use a fork to gently push down the interior, run a knife around the scored line if it doesn’t easily release. bake for an additional 3 minutes, remove form the oven and flatten the interior section again. ( Do not turn off the oven).
- Place the olive oil into a large frying pan, add the vegetables, lemon zest and salt and pepper, sauté 5-7 minutes then place in the oven and roast for 10 minutes.
- Place the feta sour cream, lemon juice , olive oil and black pepper into a bowl, use a hand mixer to whip the ingredients together.
- Spread the whipped feta onto the puffed pastry.
- Remove the vegetables from the oven.
- Place the vegetables on the tart, add the cilantro and drizzle with the balsamic vinegar. Serve immediately.
- Category: Appetizer, Entree, Recipes