Spring Vegetable Tart with True Salt Fine Grain Salt
This beautiful tart is packed with fresh spring vegetables and seasoned with a sprinkle of True Salt fine grain salt. It's a dish that's both healthy and delicious, and perfect for a springtime brunch.
What you'll need:
1 sheet puff pastry, thawed
1 small zucchini, sliced
1 small yellow squash, sliced
1 small red onion, sliced
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon True Salt Fine Grain Salt
1/4 teaspoon black pepper
1 egg, beaten
Preheat your oven to 400°F.
Roll out the puff pastry on a lightly floured surface into a rectangle that is about 1/8-inch thick.
Transfer the puff pastry to a parchment-lined baking sheet.
Using a sharp knife, score a 1-inch border around the edge of the puff pastry, being careful not to cut all the way through.
Brush the beaten egg over the border of the puff pastry.
Arrange the sliced zucchini, yellow squash, red onion, and cherry tomatoes over the puff pastry, within the scored border.
Drizzle the olive oil over the vegetables, then sprinkle with True Salt Fine Grain Salt and black pepper.
Sprinkle the grated Parmesan cheese over the top of the vegetables.
Bake the vegetable tart in the preheated oven for 20-25 minutes, or until the crust is golden brown and the vegetables are tender.
Remove the vegetable tart from the oven and let it cool for 5-10 minutes before slicing and serving.