Every now and then, Simona and I try to make something fancy. This braided tart is the result of one of our experiments: we discovered that Dijon mustard makes a terrific base for vegetable tarts and pies. It blends particularly well with asparagus, but also with bell peppers, zucchini and broccoli. Here, we have used only a yellow pepper and zucchini.
Tip for when you prepare vegetable pies and tarts: always grill or bleach the vegetable that you are going to use prior to the baking. This allows to better position them (they are softer). Also, you don’t want to get bad surprises and find them still raw or stringy, especially when it comes to peppers.
Once the pre-cooking has been done, all the rest is really easy!
- 2 puff pastry rolls
- 1 bell pepper
- 1 zucchini
- Spray olive oil
- Garlic salt
- 2 tablespoons Dijon mustard
- Non-dairy mozzarella shreds
- Pinch of paprika
De-frost the puff pastry rolls at least 30 minutes in advance. While you wait for them to soften, rinse the zucchini and pepper, and slice them into strips. Lightly oil a grilling pan and heat to high. Grill the pepper and zucchini until they’re soft. Take off the heat, sprinkle with garlic salt and set aside to cool.
With a fork, pierce the puff pastry roll that will constitute the base of your tart. Brush with olive oil and Dijon mustard. Cover with non-dairy mozzarella shreds.
Cut the other puff pastry into long strips, leaving them joint along one of the sides. Lay it on top of the other layer and join the edges on the side that holds the strips. Lift the odd strips. Lay the vegetable strips in alternate rows of the same color. As you add one row of vegetables, braid them with the pastry strips.
When you’re finished, join the ends with the base layer.
Brush the surface with oil and sprinkle with paprika. Bake in the oven for 30-45 minutes at 350 degrees, until golden.
Let settle for 15 minutes prior to serving. It is also delicious cold!