Confit Vegetable Tart with Olive Oil and Arugula
From Executive Chef Jean-Pierre Dubray
- 2 zucchinis, thinly sliced
- 2 Japanese eggplants, peeled and sliced
- 2 Roma tomatoes, skinned and sliced
- 4 butternut squash, peeled, seeded and sliced
- 2 cups arugula
- 1 tsp of olive oil
- Squeeze of lemon juice
- Salt and pepper to taste
Preheat oven to 400ºF. Using the rim of a bowl or glass as guide, cut 4 circles of puff pastry about 4 inches in diameter and place on a baking sheet. Nest another baking sheet on top of the pastry rounds (to avoid puffing) and bake for 20 minutes or until golden. Remove and set aside; lower oven temperature to 250ºF.
In two pans over medium heat, sauté zucchini and eggplant separately with olive oil, salt and pepper. Set aside.
In four individual Teflon tart molds measuring 3 to 4 inches in diameter, place tomato slices at bottom. Add a layer each of zucchini, eggplant and, lastly, butternut squash. Bake for 3 hours, then remove from oven and allow to cool.
In a small bowl, mix arugula with olive oil and lemon juice. Add salt and pepper to taste.
Invert molds onto puff pastry and serve atop arugula salad.
Jean Pierre Dubray, the Executive Chef of Pelican Hill and is among the most accomplished and recognized chefs in California. Learn more about him here.