Recipe: Easiest-Ever Roasted Summer Vegetable Tarts

The vegetables in this recipe are roasted without any oil, so they will lose their moisture and not make the pastry soggy. You only need half the package of puff pastry, if you want to make four tarts and use all the puff pastry, roast twice as many vegetables. You can serve these whole as a main course for two very hungry people, adding a leafy salad to complete the meal, cut each tart in half and serve as a main course for four more moderate eaters, or cut each tart into four smaller squares and serve as an appetizer for eight.

EASIEST-EVER ROASTED SUMMER VEGETABLE TARTS
Source: A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack Bishop

1 (14-ounce) package frozen puff pastry, preferably an all-butter brand
6 small plum tomatoes (about 10 ounces), halved lengthwise
4 medium shallots, halved
1 medium zucchini (about 8 ounces), cut in half crosswise, each piece cut lengthwise into 1/2-inch-thick planks
1 medium eggplant (about 8 ounces), cut crosswise into 1/2-inch-thick rounds
Salt and freshly ground black pepper
2 Tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme leaves

Defrost the puff pastry according to the package instructions, preferably in the refrigerator for several hours.

Move an oven rack to the middle position and heat the oven to 400 degrees F.

Spread the tomatoes and shallots on one rimmed baking sheet and spread the zucchini and eggplant on a second rimmed baking sheet. Sprinkle the vegetables with salt and pepper to taste.

Roast, turning the vegetables once, until golden brown in spots, about 40 minutes.

Remove the vegetables from the oven but do not turn off the oven,

As soon as the vegetables go into the oven, unfold the puff pastry on a lightly floured work surface and remove the paper liners. Cut the pastry along the seams into 4 rectangles. Refrigerate 2 rectangles and reserve for another use.

Roll the remaining 2 rectangles into 7-inch squares. Transfer the rolled puff pastry squares to a large baking sheet and refrigerate until well chilled, about 30 minutes.

When the vegetables come out of the oven, scrape them into a bowl and toss with the oil and thyme. Adjust the seasoning, adding salt and pepper to taste. Layer the eggplant and zucchini slices over the puff pastry squares, leaving a 3/4-inch border round the edges. Top the eggplant and zucchini with the tomatoes and shallots.

Bake the tarts until he pastry is deeply browned, about 25 minutes.

Serve immediately or cool and serve at room temperature.

Servings: 2 to 8