Vegetable Tart with Reblochon Recipe

Ingredients:

• 1 sheet of puff pastry
• 1 zucchini
• 1 red bell pepper
• 1 yellow onion
• 1 tablespoon of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 Reblochon cheese

Instructions:

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Roll out the puff pastry onto the prepared baking sheet.
4. Cut off the outer rind of the Reblochon cheese and slice it thinly.
5. Chop the zucchini, red bell pepper, and yellow onion into bite-sized pieces.
6. In a large skillet, heat the olive oil over medium-high heat.
7. Add the chopped vegetables, salt, and pepper, and sauté for about 8-10 minutes until the vegetables are tender and slightly browned.
8. Spread the sautéed vegetables onto the puff pastry, leaving a 1-inch border around the edges.
9. Arrange the slices of Reblochon cheese on top of the vegetables.
10. Bake the tart for 25-30 minutes, until the pastry is golden brown and puffed, and the cheese is melted and browned.
11. Remove from the oven and let cool for a few minutes before slicing and serving.

Verdict:

This Vegetable Tart with Reblochon cheese is a delicious and easy recipe that’s perfect for any meal. The combination of flavorful vegetables and rich, gooey cheese on top of a flaky puff pastry crust is irresistible.

Serving suggestion:

This tart is best served warm, but can also be enjoyed at room temperature. Serve it with a fresh salad for a complete meal.