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Grilled Vegetable & Feta Tart
Show  26.06
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Grilled Vegetable & Feta Tart

1 pkg Puff Pastry  (2 sheets)
1 bag Dried Beans (used as pie weights)
1 Red Bell Pepper
2 Portabella Mushrooms
3 Italian Zucchini
1 Large Yellow Onion
1 b Fresh Basil
8oz Feta Cheese
3oz Parmesan Cheese
1 tsp  Salt
1 tsp Pepper


1- Thaw puff pastry sheets until you can unfold them.  (20-25 minutes)
On a sheet of parchment paper big enough to cover a large cookie sheet.  Take the two sheets and lay them next to each other, overlapping ½ inch to press together. 
Cut off 1/3 of one of the sheets.  Cut that piece into 3 even strips lengthwise.
Score the edges of the pastry with a small knife in a criss-cross pattern 1 inch wide on the sides and 2 inches on the ends ( make sure that you don't cut all the way through the dough). 
Fold over 1 inch of the ends to create a raised crust.  Take the 3 strips and lay them on the sides of the sheets.  You will have to cut one of them in ½.  Press the edges down with your fingers.  Prick the bottom of pastry sheet with a fork.  Line the bottom of the pastry with parchment paper, only exposing the raised edge.  Fill with the dried beans.
Bake at 375 degrees until sides have puffed up and color. ( 20-25 minutes) Remove the weights and paper and bake 6-8 more minutes until bottom is golden.  Let crust cool. 

2- Thinly slice the onion and sauté with a bit of olive oil over med/hi heat.  Cook until soft and clear. (10-12 mins)  Cut your portabella, zucchini and bell pepper into ¼ in - ½ in slices.  Coat them with olive oil and s/p.  Grill them until they have nice grill marks.  (About 3 minutes on each side.)

3- Take the pastry shell and fill it with the onions and about ½ of the parmesan and feta.  Then layer the other vegetables and top with the rest of the cheese. Bake it about 8-10 minutes.  Take your fresh basil and slice to sprinkle over the tart.  Let it cool for a few minutes then cut and serve. 


Dandelion and Nasturtium Salad

1 Head Butter (sometimes called Boston) Lettuce
1b Dandelion Greens
12-15 Nasturtium flowers

Dressing:
Juice of 1 large orange
2T Olive Oil
2T Sriracha Hot Chili Sauce


1- Clean and cut your butter lettuce and dandelion greens into bite sized chunks.  Place into a big salad bowl or onto a large, pretty platter and put the flowers on top.  Mix your dressing ingredients in a separate bowl and pour over the salad.  Enjoy.

Andrew Collora
Community Cook