April 8th, 2012
Recipe by David Grenier
Food styling by Ian Muggridge
Preheat oven to 425°F. Unroll puff pastry, remove paper, cut in half and transfer to a parchment paper-lined sheet pan. Set aside.
In a food processor, chop garlic, scraping down sides of bowl. Add fresh herbs, pine nuts, goat cheese and ⅓ cup oil and process until combined. Spread mixture evenly over pastry, leaving a ½-inch border on all sides.
In a bowl, combine vegetables with remaining oil and season with salt and pepper. Arrange vegetables like this on pastry: 4 asparagus pieces, 3 zucchini quarters and a row of cherry tomatoes. Repeat three times for each tart.
Bake 20 minutes or until golden. Remove from oven and cut each tart into three servings (in between zucchini and asparagus). Serve with green salad.
388 calories, 33 g fat, 9 g protein, 19 g carbs, 3 g fibre. Excellent source of folate and iron.