ROASTED VEGETABLE PESTO TART

Made With:

Bakery

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets - 10" X 15" X 1/8" prerolled and ready to use.  Approved as Vegan product.

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Tip

Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Nutrition Facts
Serving Size
SERVING (1 SLICE)
Amount Per Serving
Calories 319
% Daily Value
Total Fat 22.5g
35%
Saturated Fat 9.5g
48%
Cholesterol 50mg
17%
Sodium 229mg
10%
Total Carbohydrate 18.5g
6%
Dietary Fiber 3.4g
14%
Protein 10.2g
20%
Vitamin A 14%
Vitamin C 63%
Calcium 21%
Iron 7%
Total Time

114 min.

Serving & Size

SERVING (1 SLICE)

Yields

Puff pastry makes a tender crust for this savory tart, filled with pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers. Made with Pepperidge Farm Puff Pastry.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 SLICE)
Amount Per Serving
Calories 319
% Daily Value
Total Fat 22.5g
35%
Saturated Fat 9.5g
48%
Cholesterol 50mg
17%
Sodium 229mg
10%
Total Carbohydrate 18.5g
6%
Dietary Fiber 3.4g
14%
Protein 10.2g
20%
Vitamin A 14%
Vitamin C 63%
Calcium 21%
Iron 7%

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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
egg, large
water 0 1/4  cups
1. Heat oven to 400°F. Spray baking sheets with vegetable cooking spray. Beat egg and water in a bowl with a whisk.
Made With:

Bakery

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

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Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed pkg.
all-purpose flour
2. Unfold pastry sheets on a lightly floured surface. Roll each into a 13 x 11-inch rectangle. Place on prepared baking sheets. Brush edges with egg mixture. Fold over edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick each thoroughly with a fork. Refrigerate for 30 minutes.
Weight Measure
olive oil 0 3/4  cups
garlic, peeled, chopped 2 1/2  tbsp.
eggplant, baby, cut diagonally into 1/2 inch thick slices 28 oz. 9 3/4  cups
zucchini, large, cut diagonally in 1/2 inch thick slices 51 oz. 11 1/2  cups
yellow squash, cut diagonally into 1/2 inch thick slices 51 oz. 11 1/2  cups
3. Stir oil and garlic in a bowl. Place eggplant, zucchini and squash in a single layer on shallow-sided pans. Brush the vegetables with half of the oil mixture. Turn vegetables over and brush with remaining oil mixture. Season to taste. Bake for 4 minutes, turning halfway through baking. Cool slightly.
Weight Measure
basil pesto, prepared 0 1/4  cups
goat cheese, crumbled 1 lb.
4.  To top each pastry, using a flat spatula spread 1 tablespoon pesto.  Arrange vegetables alternately in rows and sprinkle with 4 ounces. cheese.
Weight Measure
roasted red bell pepper, cut into thin strips 17 oz. 3 1/2  cups
5. Bake for 20 minutes or until the pastries are golden brown.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

6. Top each pastry with about 3/4 cup red pepper strips and cut into 4 equal rectangles, making a total of 24

CCP: Hold hot at 140°F or higher for service.

7.  One Serving = 1 Slice Topped Puff Pastry
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