Tarte Fine aux Légumes

Ingredients

Puff pastry

1 sheet, thawed

Dijon mustard

3 tablespoons

Eggplant

1 medium, sliced thinly

Red bell pepper

1 medium, sliced thinly

Yellow squash

1 medium, sliced thinly

Zucchini

1 medium, sliced thinly

Olive oil

2 tablespoons

Fresh thyme

1 tablespoon, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry sheet to fit a baking sheet. Transfer it to the sheet, allowing the edges to hang over slightly.
3. Spread the Dijon mustard evenly over the puff pastry, covering the entire surface.
4. Arrange the sliced vegetables (eggplant, red bell pepper, yellow squash, and zucchini) on top of the mustard, alternating the colors for an eye-catching presentation.
5. Drizzle the olive oil over the arranged vegetables.
6. Sprinkle the chopped fresh thyme, salt, and black pepper over the top to enhance the flavors.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed, and the vegetables are tender.
8. Remove from the oven and let cool for a few minutes. Slice into portions and serve warm or at room temperature.