Easy Savory Vegetable Cheese Tart 

This is a summer favorite and a great way to use up vegetables all summer. 

It's as easy as rolling out a sheet of frozen puff pastry dough onto a 1/4 sheet baking pan, combining 1 cup of shredded mozzarella, one package of Boursin garlic and herb cheese and one container of mascarpone and then spreading it over the cold pastry. Top with your favorite veggies. This one has zuchhini, tomatoes, asparagus tips and mushrooms.

Like on the one pictured, you can also add a layer of finely crumbled cooked Italian sausage. I cooked the sausage with some tired veggies and it was a great way to use up fennel and onion that were past their best. 

Drizzle with olive oil and season with your favorite herbs or blends. This one has seasoned pepper, a parmesan and truffle blend I needed to use up and herbs de Provence. The possibilities are endless. 

Bake in a preheated oven at 400 degrees for ten minutes and then reduce to 375 for 35 minutes until the pastry is puffed and golden brown around the edges. Let cool for ten minutes and then cut it up and serve it! 

Breakfast, entree, appetizer, lunch with a side salad, this one is great any time of the day.

Enjoy!

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