Dinners at my house are often fattening, buttery, and full of carbs. To my family, the concept of "healthy food" is as foreign as the rainforests of Borneo. Both of these things would leave them lost, helpless, and clueless forever. However, that doesn't deter them from trying sometimes. Here's a recipe for vegetable tarts we came up with when we were all in a very short-lived healthy phase. But, since these savory treats have two different kinds of cheese, and are made with puff pastry, they probably aren't the healthiest things on the planet.
However, I think these tarts make up for their lack of healthiness with their cheesy deliciousness!
1 box of puff pastry sheets
1 head of broccoli
1 medium tomato
1/2 cup shredded mozzarella cheese
3 tbsp ricotta cheese
1/2 tsp oregano
salt and pepper to taste
1 egg lightly beaten
- Preheat the oven to 375F.
- Cut the broccoli into small florets and steam. (chop into very small pieces, place in a microwave safe bowl with a lid or plastic wrap on top with just a 1/4 cup or less H2O, microwave on high for 5 minutes, drain well.)
- Peel the tomato and shred it.
- In a medium-sized bowl, mix all the ingredients (except the egg and the puff pastry).
- Open the pastry puff sheets and spread the sheets out onto a cutting board that's been lightly floured.
- Cut the sheets into medium-sized squares (a pizza cutter is a great tool for this).
- Put a tablespoon of the filling mixture on each square.
- Close each square by sticking the opposite edges together, making a triangle. Press FIRMLY.
- Arrange all of the vegetable cheese tarts on a nonstick baking sheet and brush each tart with the egg wash (the lightly beaten egg).
- Lastly, put them into the oven on the center of the middle oven rack and bake for approximately 25 minutes or until golden.
- Let it cool for five minutes before eating!