From-garden-and-farm veggie & cheese savoury tart

Nothing complicated: just ready-to-use puff pastry, fresh veggies, good cheeses, our eclectic Organic Extra Virgin Olive Oil and a splash of our Meyer Lemon Infused Extra Virgin Olive Oil to enhance the gourmet experience!

Vignoli Meyer Lemon Infused Extra Virgin Olive Oil front of 8.5oz bottle

Vignoli Lollo Organic Extra Virgin Olive Oil front of 16.9oz bottle

Ingredients

Serves:3

Imperial Metric

13.2 oz fresh puff pastry in a single, rectangular foil
2 tablespoon Vignoli Organic Extra Virgin Olive Oil
½ cup freshly grated 24-months aged Parmigiano Reggiano PDO cheese
1 medium red onion, peeled and sliced into 0.2” slices
10 cherry tomatoes, cut in half lengthwise
3/4 cup crumbled hard Gorgonzola PDO cheese or Blue Cheese
Table salt to taste
Dried oregano to taste
Vignoli Meyer Lemon Infused Extra Virgin Olive Oil to taste

350 grams fresh puff pastry in a single, rectangular foil
2 tablespoon Vignoli Organic Extra Virgin Olive Oil
50 grams freshly grated 24-months aged Parmigiano Reggiano PDO cheese
1 medium red onion, peeled and sliced into 0.2” slices
10 cherry tomatoes, cut in half lengthwise
80 grams crumbled hard Gorgonzola PDO cheese or Blue Cheese
Table salt to taste
Dried oregano to taste
Vignoli Meyer Lemon Infused Extra Virgin Olive Oil to taste

Preparation

Imperial Metric

Preheat the oven to 375°F (190°C), fan off. Place the rack in the middle.
Line a large baking tray with parchment paper and place the unrolled (or unfolded) puff pastry over it. Make plenty of holes in the dough using a fork.
Brush with 1 tablespoon of Vignoli Organic Extra Virgin Olive Oil, then sprinkle with grated Parmigiano Reggiano PDO cheese.
Leaving a ¾-inch (2 centimeters) border free, distribute onion slices and cherry tomatoes over the puff pastry; complete with crumbled Gorgonzola PDO cheese or Blue Cheese.
Drizzle the vegetables with the remaining Vignoli Organic Extra Virgin Olive Oil and season with a little table salt.
Finish with dried oregano and bake for 20 minutes or until golden brown. Let cool at room temperature.
Drizzle with a little Vignoli Meyer Lemon Infused Extra Virgin Olive Oil before serving.

Preheat the oven to 375°F (190°C), fan off. Place the rack in the middle.
Line a large baking tray with parchment paper and place the unrolled (or unfolded) puff pastry over it. Make plenty of holes in the dough using a fork.
Brush with 1 tablespoon of Vignoli Organic Extra Virgin Olive Oil, then sprinkle with grated Parmigiano Reggiano PDO cheese.
Leaving a ¾-inch (2 centimeters) border free, distribute onion slices and cherry tomatoes over the puff pastry; complete with crumbled Gorgonzola PDO cheese or Blue Cheese.
Drizzle the vegetables with the remaining Vignoli Organic Extra Virgin Olive Oil and season with a little table salt.
Finish with dried oregano and bake for 20 minutes or until golden brown. Let cool at room temperature.
Drizzle with a little Vignoli Meyer Lemon Infused Extra Virgin Olive Oil before serving.

For this recipe you need

Meyer Lemon Infused Extra Virgin Olive Oil

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Organic Extra Virgin Olive Oil

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