Puff Pastry Tart with Roasted Pumpkin, Brussels Sprouts, Caramelized Onion & Balsamic Vinegar Modena
by Crowded Kitchen
1 17.3- ounce package puff pastry (we used vegan)
3 tbsp olive oil, divided
1 ½ cups thinly sliced pumpkin
1 cup quartered brussels sprouts
1 red onion, thinly sliced
Salt and pepper to taste
8 oz vegan or regular ricotta
Balsamic Vinegar of Modena PGI for topping
1 tbsp finely minced parsley
Preheat oven to 400F.
Toss pumpkin and brussels sprouts in 2 tbsp olive oil and season with salt and pepper. Transfer to a baking sheet and roast for ~25 minutes, until fork tender and browned.
Meanwhile, heat remaining tablespoon of olive oil in a skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, for ~25 minutes or until caramelized. Optional: add in 2 tsp Balsamic Vinegar of Modena while cooking.
Score a ½ inch border around your puff pastry shell and place on parchment lined baking sheet. Par-bake for ~12 minutes, until lightly browned.
Remove from oven. Spread ricotta inside of the puff pastry border. Top with onions, pumpkin and brussels sprouts. Return to oven and bake for additional 12-15 minutes, until golden brown.
Remove from oven and drizzle with Balsamic Vinegar of Modena & parsley. Slice and enjoy!