Savory Rainbow Harvest Tarts

Savory Rainbow Harvest Tarts

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  • 1 zucchini
  • 2 heirloom tomatoes
  • 1 small eggplant, peeled
  • 1 small red onion, skin removed
  • 1 small red bell pepper, seeds removed
  • 1 poblano pepper, seeds removed
  • 2 or 3 figs
  • 5 to 6 cherry tomatoes, cut in half lengthwise
  • Extra virgin olive oil, for glossing
  • 6 ounces Mount Townsend New Moon or Campfire Cheese, grated (or your favorite melty cheese)
  • 4 ounces Parmigiana Reggiano, grated
  • 3 sheets Aussie Bakery puff pastry, thawed but still very cold
  • 1 egg mixed with 1 tablespoon water (this is your egg wash)
  • 1/3 cup basil pesto
  • Sea salt and freshly cracked pepper, for sprinkling
  • 2 tablespoons minced fresh rosemary
  • Basil leaves, for garnish


Cut all of the veggies and figs, except the cherry tomatoes, into paper-thin slices.

Lay out the tomato halves on a clean dish towel to drain any excess liquid. Brush very lightly with olive oil. Toss or brush the remaining veggies (and figs), separately, with olive oil.

Combine the 2 cheeses.

Preheat oven to 425° F.

Cut the puff pastry into rounds with a large cookie cutter (4 inches is a nice size) and lay out on a baking pan. With a fork, poke holes all over the surface of each round (this is called docking) and brush each lightly with the egg wash. Place in the oven and bake for 10 to 12 minutes or until just lightly golden brown.

Let the pastries cool slightly then gently spread about 1 teaspoon basil pesto over the surface of each pastry. Top each with 2 to 3 tablespoons of cheese and 3 to 4 slices of one of the toppings, overlapping the slices but laying them to the very edge of the pastry. (Top the heirloom tomato slices with a few cherry tomato halves.) You will be making 2 of each kind. Sprinkle with salt and pepper and top with a little more cheese. Sprinkle a pinch of chopped rosemary over each pastry and bake for 10 to 12 minutes, or until the cheese is bubbly.

Serve garnished with either whole leaves of basil, or a chiffonade of basil leaves. (If you have a fabulous extra virgin olive oil I don’t see why you couldn’t add a little drizzle before you serve these!)

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