LOADED VEGETABLE TART WITH HERBS AND LEEK MAYO CREAM
1 sheet frozen puff pastry dough, thawed
¾ cup Hellmann’s Light Mayonnaise
1 cup leeks, chopped white and light green parts
2 large garlic cloves, minced
1 tablespoon fresh sage leaves, chopped
2 small zucchinis, sliced into ¼” thick rounds
2 medium tomatoes, cored and sliced into ¼” thick half moons
1 cup shitake mushrooms, stems discarded and caps sliced
¾ cup orange or yellow bell pepper, chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon fresh cracked black pepper
1 cup Gruyere cheese, shredded (or Cheddar, Gouda, etc…)
8, 1” fresh mozzarella balls
2 teaspoons fresh thyme leaves, stemmed
½ cup micro-greens
Preheat oven to 450 degrees.
Line a 10” x 15” rimmed baking sheet with parchment paper. On a lightly floured countertop, roll the puff pastry dough into a rectangle, approximately the same size as the pan (10” x 15”). Place the dough on the parchment paper.
Combine the mayonnaise, leeks, garlic, and sage in a small bowl and mix well to combine. Spread 2/3 of this mixture evenly over the puff pastry using a rubber or offset spatula. Top with the zucchini slices and then spread the remaining mayo mixture on the top of each slice.
Arrange the tomatoes and mushrooms in a pretty pattern between the rows of zucchini. Sprinkle the orange or yellow peppers evenly over the top.
Drizzle all over with the olive oil and season evenly with the salt and pepper. Top with the shredded cheese and dot the top with the mozzarella balls.
Bake for 15 minutes until golden brown and bubbly. Let rest to set for 10 minutes. Sprinkle the thyme leaves and micro-greens over the top. Cut into slices and devour!!