Flakey pastry, sun dried tomatoes and a burst of pesto flavor come together in a beautiful tart topped with flaked garlic and lemon snapper.

The holidays are a time for being together and EATING together. I love bringing easily enjoyed fish dishes to the party whenever I can. This fish tart is the perfect way to include seafood on the table in a way that doesn't have to be a main course but but can be enjoyed as a filling hors d'oeuvre.
Flakey and flavorful
This flakey fish tart starts with vegan puff pastry that is decorated with vegan cream cheese and basil pesto. It is then topped with some of my favorite fall vegetables, thinly sliced eggplant and yellow squash and sprinkled with sun dried tomatoes. The secret to this tart is that it will have two rounds in the oven. The first round will crisp up and cook the puff pastry while cooking down the veggies before we add a garlic and lemon sautéed flaked fish fillet and tangy vegan feta cheese. Back in the oven it goes until the feta is bubbling and we are ready to eat!
Sun dried tomato and pesto fish tart
Ingredients
1 ,large or 2 small fillets of white fish, I used hogfish, similar to a snapper
1-1/2 sheets of vegan puff pastry
1/2 cup vegan cream cheese
1/3 cup basil pesto
1/2 cup vegan feta
1/2 eggplant, sliced into thin round
1 small yellow squash sliced into 1/4 inch rounds and cut into half circles
1/4 cup sun dried tomatoes
1/2 lemon
2 cloves garlic
1 handful watercress
METHOD
Firstly, we will prepare our fish. In a pan combine oil, garlic and the juice of 1/2 of a lemon. Add a bit of salt and pepper and sauté until the fish flakes easily in the pan, about 4-5 minutes on each side. Set aside to cool down to room temp.
Heat the oven to 400 degrees F and and roll out your puff pastry onto a sheet pan. Take a knife and score a border about an inch from the edge all the way around the puff pastry. Then take a fork and poke holes around the inside of the border so the pastry doesn't puff up in the center.
Take a small spoon and alternate spooning a small amount of the vegan cream cheese and pesto across the puff pastry until the inside square is completely covered. Leave the border free of any topping as this will act as a crust.
Add the eggplant and zucchini to the puff pastry, overlapping in a single layer. Then add the sun dried tomatoes, scattering them around the pastry. Drizzle with a spoonful of oil from the sun dried tomatoes or olive oil.
Place the tart in the oven for 10 minutes or until the puff pastry is golden and puffed.
Keeping the oven on, take the tart out of the oven briefly to flake the fish over the top and add the feta cheese. Place back in the oven for 5 minutes or until the feta is bubbling and the fish is warmed. Take the tart out of the oven and let cool for a minute or two before cutting into pieces and topping with a sprinkle of watercress.

Dont forget to share this tart with me on social media! Follow @the_fishbish on Instagram, @thefishbish on Tiktok and The Fish Bish on YouTube where you can find all my favorite seafood, seagan and vegan recipes for the holidays. Leave a comment below if you liked this recipe or have any questions! Happy holidays, bishes!
Comentários