During the summer I love grilling up lots and lots of fresh vegetables for our meals. Sometimes I get carried away and make more than we can eat, which leaves me trying to get creative with ways to use up the leftovers.
Here I combined leftover grilled vegetables, store-bought puff pastry dough and goat cheese, and baked it until the tart was nice and golden brown. This is a super-simple but delicious dinner idea the whole family can enjoy.
For the grilled veggies, I use a grill pan that sits directly on the barbecue. I prefer using a pan because it helps keep the sliced vegetables from falling through the grill grate.
Grilled summer vegetable tart recipe
- 1 sheet puff pastry dough, thawed
- 1/2 cup goat cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Assorted leftover grilled vegetables (tomatoes, zucchini, onions, corn — you can substitute oven-roasted vegetables if you don’t have grilled)
- Freshly grated Parmesan cheese
- Fresh parsley, for garnish
- Balsamic reduction, for drizzling
- Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- Roll the thawed puff pastry out on the parchment paper, and spread the softened goat cheese on top of it. Sprinkle the garlic powder and dried herbs on top of the goat cheese.
- Top the tart with a single layer of your leftover grilled vegetables.
- Bake the tart for 25 to 30 minutes or until the puff pastry is a nice golden-brown color.
- Remove the tart from the oven, and allow it to cool slightly.
- Sprinkle the warm tart with freshly grated Parmesan cheese.
- Cut into squares, and garnish with fresh parsley and a drizzle of balsamic reduction, if desired.
- Best served immediately.