Homemade Vegetable-Packed Tart
with Spring Mix and Italian Vinaigrette
We swapped out pizza dough for rich and flaky puff pastry, and it creates the perfect crisp vessel for our bell pepper, leek and cheese filling! It's oh-so-ooey gooey and tasty!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Gluten, Soy)
Sweet Bell Pepper
Red Wine Vinegar
Not included in your delivery
Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut mozzarella into 1/2-inch slices, then pat dry with paper towels. Season all over with salt and pepper.
Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!)
Spread marinara sauce over pastry, avoiding the border.Top sauce with sliced mozzarella, then sprinkle with 1/2 tbsp (1 tbsp) Italian Seasoning.Sprinkle leeks and half the peppers over top.Bake tart in the middle of the oven, until pastry is golden-brown and cooked through, 24-26 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, whisk together Dijon, vinegar, remaining Italian Seasoning, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper.
Add spring mix and remaining peppers to bowl with dressing. Toss to combine.Cut tart into 4 equal pieces.Divide tart and salad between plates.