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Wednesday, December 8, 2010

Recipe for Quick and Easy Puff Pastry Tarts

Veggie Tart

Pepperoni Tart
Here’s a simple recipe that adapts to what you have on hand (veggies, cheeses) and what type of meal (appetizer, main meal) you are preparing.  Serve right away, they keep ok if reheated the next day but are much better within an hour or so of cooking.

For 16 pieces per tart, each approximately 111 calories, 7.6 grams fat, 7.9 grams carbs, 3.4 grams protein (pepperoni) and 116 calories, 7.9 grams fat, 8.9 grams carbs, 3 grams protein (veggie)

BTW  Check out the new tab at the top of the home page: a listing of my phase 1 South Beach friendly recipes.

Puff pastry (1 sheet per tart)
1 egg
1 tsp water

Pepperoni Tart
½ cup turkey pepperoni
1 tomato sliced and seeds removed
5 TBSP light herbed cheese spread
½ to ¾ cup shredded low fat mozzarella cheese
Dried Italian seasoning, about a couple of TBSP, or to taste

Veggie Tart
1 small eggplant
1 TBSP olive oil
5 TBSP part skim ricotta
½ cup shredded zucchini, squeezed in paper towels to remove excess water
½ medium tomato, chopped and seeds removed
½ cup chopped chard
½ to ¾ cup shredded low fat mozzarella cheese
1 TSP fresh thyme
Generous amount (to your taste) of kosher salt

Preheat oven to 400 degrees
Roll out each pastry to 13 x 15; fold edges over; prick with fork
Spray 2 baking sheets, place 1 pastry on each sheet

Bake 12 minutes.  Remove, cool for 5 min.  Mix egg and water and set aside.

Pepperoni Tart
Drop small amounts of light herbed cheese spread over crust and gently spread.  Top with turkey pepperoni, tomatoes, mozzarella cheese, and Italian seasoning.  Brush rim with egg wash. 

Bake 10 minutes or until cheese is melted and browning.

Veggie Tart
Brush eggplant with TBSP olive oil.  Drop small amounts ricotta over crust and gently spread around.  Top with zucchini, eggplant, tomatoes, chard, mozzarella cheese, and thyme.  Brush rim with egg wash.

Bake 10 minutes or until cheese is melted and browning.  Sprinkle with kosher salt.

You can of course cut into smaller pieces for appetizer size portions. 

Has anyone tried the whole wheat puff pastry yet?  I'm going to be looking for it at our local WF Market.