{simply perfect appetizer-pesto & veggie tart}

Perfect Thanksgiving appetizer! This one is a huge hit!

So I made this veggie tart for a pot luck at work last week…correction, I made 3 tarts for the gals in the office (about 6 of us) and we devoured every last crumb! The best part is that I made this bad boy in about 10 min and baked it while I got ready for work. I normally spend hours in the kitchen the night before a pot luck because I’m very particular about the food I present to people, but this recipe was so easy and tasty that it’s my newest go-to!

Obviously, the veggie tart is built on a delicious, buttery bed of puff pastry…meaning, it’s not the healthiest thing for your curves. It’s a delectable and well balanced treat that should be approached with caution because it’s awfully addictive. Don’t say I didn’t warn you .

Served in small portion as an appetizer or with a bright green salad helps balance out the calories in this tart so you can enjoy it guilt free! Speaking of guilt free, I used Trader Joe’s puff pastry and I highly highly recommend it because it’s so darn wholesome; nothing but flour, butter, salt, and sugar!

Beware of lesser pastry doughs made with hydrogenated garbage and stick to the real thing!

For a really decadent and yummy weekend breakfast, you can serve the tart with an egg on top (I like mine over-easy), chicken sausage on the side, and greens drink to wash it all down!

Pesto & Veggie Tart

FREE printable recipe card to stick on your fridge or add to your recipe box!

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For this recipe, you will need:

1 box Trader Joe’s puff pastry (each box contains 2 sheets)
1 jar store-bought pesto (make your own or use a store bought version made with olive oil)
Veggies of your choice (thinly sliced)-I’ve used mushrooms, zucchini, asparagus, roasted bell pepper, and sun dried tomatoes.
1 C shredded cheese of your choice- I’ve used smoked mozzarella and “Quattro Formaggio” from Trader Joe’s

1. Preheat oven to 400 degrees. Let puff pastry defrost at room temp for about 10 minutes while you wash and slice the veggies.

2. Place the pastry on a parchment paper lined cookie sheet. Cover the pastry with pesto. Top with a little bit of cheese (this will act as the glue) and top with your veggies. Add a final sprinkle of cheese and bake in the oven until the cheese is melted and the pastry is golden brown (about 20-30 minutes). Check the pastry after 20minutes to make sure it’s not burning.