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Italian Vegetable Tart

Flaky squares of puff pastry form the base for this tart. A mix of vegetables and prosciutto top the pastry and the tarts are baked until golden brown and puffed.

At a glance
Main Ingredient
Cuisine Type
Italian
Menu Part
Appetizer
Serves
2
Yield: 2

Ingredients

1 shallot, minced
3 cups mixed wild mushrooms, quartered
1⁄4 lb. prosciutto, julienned
1⁄2 lb. asparagus tips
8 oz. oil-marinated artichoke hearts, drained, quartered
3 tbsp. olive oil
1⁄2 lb. Tallegio, diced
8 6-in. x 4-in. squares chilled puff pastry

Methods/Steps

1. Sauté shallot, mushrooms, asparagus, and artichoke hearts in olive oil.

2. Prick squares of puff pastry, and stack four high for each tart. Divide sautéed vegetable mixture evenly over top of each stack. Sprinkle with prosciutto and diced cheese.

3. Bake 10-15 min. at 450° F. until brown, puffed, and bubbly.

Related Terms:

Appetizer, Italian, Side Dish

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