📝 About This Recipe
These elegant tartlets distill the vibrant essence of a sun-drenched French summer into a sophisticated, bite-sized appetizer. Featuring a buttery, crisp pastry base layered with a rich roasted red pepper coulis and meticulously shingled summer vegetables, they offer a stunning visual 'confit byaldi' effect. Each bite delivers a harmonious blend of earthy eggplant, sweet zucchini, and tangy goat cheese, finished with the aromatic lift of fresh thyme and cold-pressed olive oil.
🥗 Ingredients
The Pastry Base
- 1 sheet Puff Pastry (all-butter variety, thawed but chilled)
- 1 large Egg (beaten with a splash of water for egg wash)
The Vegetable Mosaic
- 1 medium Zucchini (very slender, sliced into 1/8 inch rounds)
- 1 medium Yellow Squash (slender, sliced into 1/8 inch rounds)
- 1 small Japanese Eggplant (uniform diameter, sliced into 1/8 inch rounds)
- 2-3 pieces Roma Tomato (firm, sliced into 1/8 inch rounds)
The Base Layer & Seasoning
- 1/2 cup Roasted Red Pepper Pesto or Coulis (smooth consistency)
- 4 ounces Goat Cheese (Chèvre) (softened)
- 1 clove Garlic (finely minced)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Herbes de Provence (dried)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper to ensure the puff pastry doesn't stick.
-
2
Using a mandoline or a very sharp chef's knife, slice the zucchini, yellow squash, eggplant, and tomatoes into uniform 1/8-inch thick rounds. If the eggplant is wider than the other vegetables, trim the edges to match.
-
3
In a small bowl, whisk together the olive oil, minced garlic, fresh thyme, and herbes de Provence. Set this aromatic oil aside to infuse.
-
4
In another small bowl, whip the softened goat cheese with a teaspoon of the herb oil until smooth and spreadable.
-
5
Roll out the chilled puff pastry on a lightly floured surface to a 10x12 inch rectangle. Cut into 12 equal squares or use a 3.5-inch circular cutter for round tartlets.
-
6
Place the pastry shapes onto the prepared baking sheets. Use a paring knife to lightly score a border 1/4-inch from the edge of each piece, being careful not to cut all the way through.
-
7
Prick the center of each tartlet (inside the border) several times with a fork. This prevents the center from rising too much while allowing the edges to puff beautifully.
-
8
Spread a thin layer of goat cheese inside the scored border of each tartlet, followed by a teaspoon of the roasted red pepper coulis.
-
9
Arrange the vegetable slices on top of the sauce in an overlapping circular pattern or 'shingle' style, alternating colors (eggplant, squash, tomato, zucchini) for a rainbow effect.
-
10
Generously brush the vegetables with the infused garlic-herb oil using a pastry brush, ensuring every slice is lightly coated.
-
11
Brush the exposed pastry borders with the beaten egg wash for a deep golden-brown finish.
-
12
Bake for 18-22 minutes, or until the pastry is puffed and golden and the vegetables are tender and slightly caramelized at the edges.
-
13
Remove from the oven and immediately sprinkle with flaky sea salt and a few extra fresh thyme leaves while hot.
-
14
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack or serving platter. Serve warm or at room temperature.
💡 Chef's Tips
Choose vegetables with similar diameters to ensure the tartlets look professional and cook evenly. Salt the eggplant and zucchini slices on paper towels for 10 minutes before assembling to draw out excess moisture; pat dry thoroughly. Don't over-sauce the base; a thin layer is all you need to prevent the pastry from becoming soggy. If the pastry gets too warm while you are working, pop the trays back in the fridge for 10 minutes before baking to ensure maximum puff. For a vegan version, swap the puff pastry for a vegan-certified brand and use a cashew-based cream cheese instead of goat cheese.
🍽️ Serving Suggestions
Pair with a crisp, chilled Provencal Rosé or a light Sauvignon Blanc. Serve alongside a simple arugula salad dressed with lemon and olive oil to cut through the buttery pastry. A drizzle of aged balsamic glaze just before serving adds a beautiful sweet-tart complexity. These make an excellent addition to a brunch spread or a sophisticated garden party platter. Offer a small bowl of olive tapenade on the side for guests who enjoy a saltier, briny kick.