Summer Harvest Tart: A Colorful Culinary Delight

Today’s Special: Summer Harvest Tart

As the summer sun beats down, I find myself drawn to the vibrant colors and fresh flavors of the bountiful produce available at the local farmers market. Today, I’m excited to share a recipe that celebrates the best of the season with my Summer Harvest Tart.

Ingredients:

• puff pastry (200g)
• zucchini (1 medium, thinly sliced)
• tomatoes (2 small, sliced)
• bell pepper (1, thinly sliced)
• goat cheese (100g)
• fresh basil leaves (a handful)
• olive oil
• salt and pepper

Kitchen Tools:

• rolling pin
• baking sheet
• parchment paper
• knife

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a rectangular shape, about 1/4 inch thick. Place the rolled-out pastry onto the prepared baking sheet.

Next, layer the thinly sliced zucchini, tomatoes, and bell pepper over the puff pastry, leaving a border around the edges. Crumble the goat cheese on top of the vegetables and season with salt and pepper. Drizzle with olive oil and scatter fresh basil leaves over the tart.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the vegetables are tender. Remove from the oven and let cool slightly before slicing and serving.

This Summer Harvest Tart weighs approximately 700g and serves 4 people. Each serving has around 300 calories.

For an extra special touch, try drizzling a balsamic glaze over the tart before serving. The sweetness of the balsamic pairs beautifully with the savory vegetables and goat cheese, adding another layer of flavor to this seasonal dish.

I hope you give this Summer Harvest Tart a try and make it your own with your favorite summer veggies. Enjoy the flavors of the season with this delicious and easy-to-make recipe!