Veggie Puff Pastry Tart

•  sheet defrosted Puff Pastry
• 2 cups (abt 5 1/2 oz) shredded Gruyère cheese (Fontina  and mozzarella works too)
• 1 1/2 lbs fresh vegetables and herbs
• 1 tablespoon olive oil
• salt & pepper
• 
  

1.  Preheat oven to 400 degrees F.  On a floured parchment paper, roll out the puff pastry to about 16×10 inches.  Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet.  With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line).  Use a fork and pierce the dough inside the marking at 1/2 inch intervals.  Bake 15 minutes or until golden.  Remove from oven.  Its going to be a little puffy but don’t worry it will deflate itself over the next couple minutes.

2.   Sprinkle the cooked pastry with cheese and arrange the vegetables in a single layer on top.  Brush with olive oil and season with salt & pepper (Or smother in cheese ;) ).  Bake 20-25 minutes or until cheese is completely melted, the vegetables are tender when pierced and the pastry is a rich golden brown.  Remove and serve immediately.