Spicy Puff Pastry Vegetable Tart
Difficulty
Serves
9 People
Preparation
10 minutes
Cooking time
20 minutes
Seasonal squash meets Lee Kum Kee Sriracha Chili Sauce in this spicy vegetable tart.
Ingredients
- 1 (8½-ounce) sheet puff pastry, thawed
- ½ cup thinly sliced acorn squash
- 1 small yellow squash, cut into ¼-inch slices
- 1 small zucchini, cut into ¼-inch slices
- ½ cup thinly sliced red onion
- 2 tablespoons olive oil
- 1 egg, beaten
- Additional fresh thyme, for garnish
Seasoning
- Salt and black pepper, to taste
Sauce mix
- 1 cup ricotta
- ½ tablespoon Lee Kum Kee Sriracha Chili Sauce
- 1 teaspoon Lee Kum Kee Minced Garlic
- ½ cup grated parmesan
- ½ tablespoon lemon zest
- 1 teaspoon chopped thyme
- Salt and black pepper, to taste
Preparation
- Add the ricotta, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic, parmesan, lemon zest, and thyme to a bowl. Mix to combine and season with salt and pepper. Whip the mixture for 2 minutes until airy and creamy. Season with salt and pepper to taste. Set aside.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the puff pastry onto a cutting board and slice into 9 squares. Use a knife to score a square ¼ inch from the edges.
- Add the acorn squash, yellow squash, zucchini, and red onion to a mixing bowl. Toss the vegetables together with the olive oil, salt, and pepper.
- Place the puff pastry rectangles on the baking sheet 1 inch apart. Spread 1 tablespoon of the ricotta mixture into the middle of each puff pastry. Top each piece with a medley of vegetables staying within the scored perimeter. Brush the edges of each puff pastry rectangle with the egg wash.
- Place in the oven and bake for 20 to 25 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh thyme and serve. Enjoy!
Made with
Sriracha
Chili Sauce
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