Grilled Vegetable and Goat Cheese Tart

Instructions

1. Step 1

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Preheat the grill over medium heat.

   Timer: 5 min (fixed)

   Cookware: grill

3. Step 3

   Place the zucchini, bell pepper, and onion in a mixing bowl. Add the olive oil, salt, and black pepper, then toss until evenly coated.

   Ingredients used: 2.0 gr Black Pepper, 30.0 ml Olive Oil, 180.0 gr Red Bell Pepper, 150.0 gr Red Onion, 5.0 gr Salt, 200.0 gr Zucchini

   Cookware: mixing bowl

4. Step 4

   Grill the vegetables, turning once, until marked and just tender. Transfer them to the cutting board and let excess steam escape.

   Timer: 10 min (fixed)

   Cookware: cutting board, grill, Grill Tongs

5. Step 5

   Unfold the puff pastry on the prepared baking sheet. Score a 2 cm border without cutting through, then prick the center all over with a fork.

   Ingredients used: 320.0 gr Puff Pastry

   Cookware: baking sheet, Chef Knife, fork, parchment paper

6. Step 6

   Spread the Dijon mustard inside the scored border. Scatter the goat cheese and thyme evenly over the mustard.

   Ingredients used: 15.0 gr Dijon Mustard, 150.0 gr Goat Cheese, 4.0 gr Thyme

   Cookware: spoon

7. Step 7

   Arrange the grilled vegetables over the cheese. Beat the egg in a small bowl and brush it over the pastry border.

   Ingredients used: 1.0 piece Egg

   Cookware: fork, pastry brush, small bowl

8. Step 8

   Bake at 200°C until the pastry is puffed and deep golden and the base is crisp.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Let the tart rest for 5 minutes before slicing and serving.

   Timer: 5 min (fixed)

   Cookware: baking sheet, Chef Knife, cutting board