Artichoke, Roasted Red Pepper Tart

Artichoke, Roasted Red Pepper Tart
Serves 4-6
*I love this tart – its perfect for brunch, lunch, dinner, or as an appetizer!

Ingredients Amount
Frozen Puff Pastry 1 pkg
Roasted Red Bell Peppers, cut into 1 inch chunks 4-5 peppers
Artichoke Hearts in oil, quartered 1 – 10 oz. jar
Zucchini, sliced into 1/2 inch rounds 1 medium size
Leeks, timed, washed, and sliced into 1/2 pieces 1-2
Vidalia Onion, cut in half and sliced into thin half moon shapes 1 large
Gruyere cheese, shredded 1 cup
Parmesan, shredded 1/2 cup
Greek Seasoning by Unleash Your Inner Foodie 1 Tblsp.
Egg yolk, beat with a tsp of water. 1 egg yolk
Extra Virgin Olive Oil drizzle over tart

Directions:

Thaw puff pastry and roll it out slightly.  Place on a baking tray and prick the pastry with a fork all over, then bake at 350 degrees for 20 minutes.  Meanwhile, place all the veggies in a large bowl.  Add the cheese and Unleash Your Inner Foodie Greek Seasoning.  Mix well.

Remove the pastry from the oven.  Brush with the egg wash.  Place the filling on top of the tart, spreading it to cover the entire pastry.  Return to the oven and bake for a further 30 minutes.

Drizzle the top of the tart with extra virgin olive oil.  Cut into squares.  Serve hot or at  room temperature.  So yummy!