Summer Vegetable and Goat Cheese Galettes

Summer Vegetable and Goat Cheese Galettes

Holly

"Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving."
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Ingredients

50 m servings 468 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  2. Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
  3. Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
  6. Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
  7. Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Reviews

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I made this tart tonight to go with poached salmon. It was fabulous and quite easy to put together! Would definitely make again. Thanks! Kelly

These take a little effort, but are definitely worth in the end! Next neighborhood get together I plan to take these.

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