Thanksgiving Harvest Tart with Pumkin and Peppers


Harvest Tart with Pumkin and Peppers Ingredients: - 1 sheet frozen puff pastry, thawed - 2 cups roasted pumpkin or squash - 1 cup thinly sliced red bell pepper - ½ cup chopped fresh cilantro - ¼ cup olive oil - Salt and black pepper to taste


  1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry into a rectangle about ⅛ inch thick. Transfer it onto the prepared baking sheet.
  3. In a bowl, combine the roasted pumpkin/squash, red bell peppers, cilantro, olive oil, salt, and black pepper. Mix well until all ingredients are evenly coated in the olive oil mixture.
  4. Spread the vegetable mixture over the center of the puff pastry, leaving a border around the edges. Fold the edges of the pastry up and over the filling, pleating as necessary to create an attractive presentation.
  5. Bake for 20-25 minutes or until the crust is golden brown and crispy. Let cool slightly before cutting into serving pieces. Enjoy!