Vegetable Tart Provençal

Yield: 4 portions

Puff pastry, 3 in. x 5 in. squares – 4
Extra-virgin olive oil – as needed
Roma tomatoes – 12 slices
Zucchini – 12 slices
Fennel – 12 slices
Red pepper – 12 slices
Yellow pepper – 12 slices
Portobello mushrooms – 12 slices
Fresh rosemary – chopped 2 tsp.
Fresh basil – chopped 2 tsp.
Fresh thyme – chopped 2 tsp.
Salt and pepper – to taste
Parmesan cheese – shaved as needed
Chevre, crumbled – as needed


  1. Roll dough 1/4-in. thick, place on parchment paper, brush with olive oil and pricck with fork to prevent over rising of dough. Bake in preheated 400F oven until lightly browned, about 6 minutes. Reduce heat to 350F and cook until golden brown and crisp. Remove from oven.
  2. Meanwhile, slice all vegetables 1/8-in. thick, place on roasting pan, brush with oil and season with herbs and salt and pepper. Roast in 400F oven until tender, about 5 to 7 minutes. Remove and cool.
  3. Arrange vegetables decoratively on puff pastry squares and bake in preheated 400F oven 4 to 5 minutes.
  4. Top tarts with Parmesan or chevre.