Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

I find a need to color up my life when the days are dull and extracted of all color, and I am sure you do too. Luckily, I am able to do that in my kitchen, using bright shades and vivid hues of the produce available in the markets. These tarts are just perfect, in two ways. For one, they will bring a colorful pizzazz into the colorless, gloomy winter days and for another, their lightness will be appreciated after a weekend of over-indulgence.

They work perfectly with an array of simple roasted vegetables—so whatever leftovers you happen to have, this is a great and creative way to use them up. Flakey puff pastry is spread with a wonderfully aromatic and intense tapenade made with black olives, anchovies and olive oil, then layered with a colorful combination of lightly roasted pumpkin, aubergine, sliced zucchini and fresh tomatoes. Finally, delicious, melted buffalo mozzarella rounds up the flavor ecstasy!

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I find a need to color up my life when the days are dull and extracted of all color, and I am sure you do too. Luckily, I am able to do that in my kitchen, using bright shades and vivid hues of the produce available in the markets. These tarts are just perfect, in two ways. For one, they will bring a colorful pizzazz into the colorless, gloomy winter days and for another, their lightness will be appreciated after a weekend of over-indulgence.

They work perfectly with an array of simple roasted vegetables—so whatever leftovers you happen to have, this is a great and creative way to use them up. Flakey puff pastry is spread with a wonderfully aromatic and intense tapenade made with black olives, anchovies and olive oil, then layered with a colorful combination of lightly roasted pumpkin, aubergine, sliced zucchini and fresh tomatoes. Finally, delicious, melted buffalo mozzarella rounds up the flavor ecstasy!

These tarts brightened up the dinner table and provided a wonderful burst of exciting flavors.

Served with a lovely green salad and a light Dijon mustard and honey vinaigrette, this is the perfect light meal after any big indulgence!

Method: 

  1. Preheat the oven to approx. 180ºC (356°F).  
  1. Toss zucchini, butternut squash, aubergine slices in a large bowl and mix with the herbs and a few glugs of olive oil. Spread out on a baking tray and roast the vegetables lightly for about 10 minutes. They should not be soft, just lightly roasted to allow the flavors to come together and intermingle.
  1. Brush 6 tart forms with some olive oil and line each with the puff pastry dough.
  1. Spread the each tart with the tapenade and then layer roasted vegetables over the tapenade. Lay out the fresh slices of tomato in between the roasted vegetables and finally place a few of the buffalo mozzarella slices.
  1. Bake the tarts in the oven for approx. 20 minutes or until the puff pastry is puffy and light golden. Remove and sprinkle with coarse sea salt and fresh cracked pepper.
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