Everything Tart
Active Time: 20 minutes
Total Time: 1 hour & 10 minutes
Yield: 6
boncook.com
Ingredients
- 1 Puff Pastry Sheet
- 1 tsp FRENCH PANTRY Roasted Garlic Oil
- 1 Red bell Pepper Sliced
- ¼ cup Kalamata olives
- 2 cups arugula
- ¼ cup Parmesan
- FRENCH PANTRY Sel Gris
- FRENCH PANTRY Tellicherry Black Pepper
- 1 cup grated Gruyère cheese
- 1 Tbsp. FRENCH PANTRY Roasted Garlic and Chive Herb Blend
- FRENCH PANTRY Traditional Dark Balsamic
Instructions
- Preheat oven to 425°F. No need to coat your bonMat.
- Prepare the base: Lay puff pastry on the bon COOK Pastry Mat. Roll gently to smooth and brush with Garlic Olive Oil and lightly poke with a fork.
- Transfer to Bonmat placed on the Perforated Baking Sheet and pre-bake for 4–5 minutes on the bottom oven rack.
- Build your tart: Layer shredded cheese evenly over the pastry. Add roasted peppers, olives, and sprinkle with Herb Blend and finish with grated Parmesan.
- Bake: Return tart to oven on the bottom shelf for 5 minutes. Then, shift to the middle shelf and bake for an additional 15 minutes, or until golden and bubbly.
- Finish: Let tart cool for 3 minutes. Top with fresh arugula and drizzle with Balsamic Vinegar.
- Serve warm and enjoy with a side salad or soup!
bonTIPS:
- Add arugula and balsamic right before serving so the greens stay bright and the pastry stays crisp; if serving a crowd, set them out as a “top-your-own” bar.
