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extra-virgin olive oil garlic eggplants salt zucchini shiitake mushrooms red bell pepper pastry cheese
Viewed: 35 - Published at: 6 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced and then mashed with the side of a knife
- 3/4 pound eggplants, peeled and sliced crosswise 1/3 inch thick
- Salt and freshly ground pepper
- 2 medium yellow summer squash or zucchini, sliced lengthwise 1/4 inch thick
- 1/2 pound fresh shiitake mushrooms, stemmed
- 1 medium red bell pepper, quartered
- 9 ounces puff pastry, preferably all butter
- 4 ounces Italian Fontina cheese, thinly sliced
Method
- Preheat the broiler and position a rack 8 inches from the heat.
- In a bowl, combine the oil and garlic.
- Brush the eggplant slices with 1 1/2 tablespoons of the garlic oil, arrange on a broiler pan and season lightly with salt and pepper.
- Broil the eggplant for about 8 minutes, turning once, until tender and deep golden.
- Transfer to a platter to cool.
- Repeat the process with the summer squash, using 1/2 tablespoon of the garlic oil and broiling for about 6 minutes.
- In a medium bowl, toss the shiitakes and red pepper with the remaining 1 tablespoon of garlic oil and season with salt and pepper.
- Arrange the pepper, skin side up, on the broiler pan and add the shiitakes.
- Broil for about 6 minutes, turning the shiitakes once, until the mushrooms are tender and golden and the pepper skin is charred.
- Add the shiitakes to the platter.
- Transfer the pepper to a small bowl, cover with plastic wrap and let steam for 15 minutes.
- Peel the pepper and cut it into thin strips.
- Line a large sturdy baking sheet with parchment paper.
- Cut the puff-pastry sheet in half to form two 10-by-4-inch rectangles.
- On a lightly floured surface, roll the pastry to form two 14-by-5-inch rectangles, about 1/8 inch thick.
- Set the pastry rectangles on the prepared baking sheet and refrigerate them until firm.
- Preheat the oven to 375.
- Arrange the cheese on the pastry, leaving a 1-inch border.
- Arrange the eggplants, shiitakes and squash on the cheese and crisscross the pepper strips on top.
- Fold the pastry sides up and pinch the corners.
- Refrigerate until the pastry is firm, about 10 minutes.
- Bake the tarts for about 40 minutes, or until they are puffed and golden and the bottoms are cooked.
- Let cool slightly on the baking sheet, then transfer to a rack.
- Cut the tarts crosswise into 2-inch slices and serve warm or at room temperature.
