Roasted Vegetable Tart

Bursting with fresh flavor, our colorful medley of roasted veggies sits atop pesto goat cheese and sweet red onion, all nestled in crisp puff pastry!

All-purpose flour

1 sheet (half of 17.3 oz. pkg.) frozen puff pastry, thawed

2 zucchini, about 1 lb., diagonally cut into 1/4"-thick slices

1 yellow squash, about 8 oz., diagonally1/4"-thick slicescut into

1 Tbs. olive oil

1/4 tsp. dried Italian seasoning

1/4 tsp. salt 1/4 tsp. pepper 4 carrots, diagonally cut into 1/8"-thick

● Preheat oven to 400°F. Coat baking sheet with cooking spray. On surface lightly dusted with flour, unroll dough; with rolling pin, roll out into 12" square. Transfer to baking sheet. Lightly brush 1/4"-wide strip of water around edges of dough; fold over to create border. At corners, twist dough together. With fork, prick bottom of tart shell. Bake 25-30 minutes until browned and baked through. Cool. ● Increase oven to 450°F. Coat 2 rimmed baking sheets with cooking spray. Toss zucchini and squash with oil, seasoning, salt and pepper. Arrange in single layer on baking sheets. Roast 5-6 minutes or until just tender. Remove from baking sheets. Cool baking sheets slightly.

slices, 1 1/3 cups

4 slices (1/4" thick) red onion

1 log (4 oz.) goat cheese, at room temperature

2 Tbs. basil pesto

12 fresh basil leaves

● Coat baking sheets with cooking spray. Arrange carrots and onion in single layer on baking sheets; coat with cooking spray. Roast 8-10 minutes until just tender. Cool.

● Combine goat cheese and pesto and spread in bottom of tart shell. Reserve 1 slice red onion; chop remaining onion. Sprinkle chopped onion over cheese. Starting from edge, arrange vegetables over cheese, placing reserved onion slice in center. Before serving, tuck basil under vegetables along edge. Servings: 8. Cals.: 230. Protein: 7 g. Fat: 15 g. (5 g. saturated). Chol.: 7 mg. Carbs.: 17 g. Sodium: 348 mg. Fiber: 2 g. Sugar: 4 g. Kitchen time: 1 hour, 25 minutes. Total time: 1 hour, 25 minutes.

Fragrant lemon-fi lled butter cookies with fl ecks of real lavender are perfect for sharing over a cup of tea!

1/21/3 cupcup sugar butter, at room temperature 1 egg 1 1/2 cups all-purpose flour 2 Tbs. culinary grade dried lavender 2 tsp. grated lemon zest 1/2 cup lemon curd from a jar ● Preheat oven to 350°F. Line baking sheets with parchment paper. On medium speed, beat butter and sugar until fluffy, 1 minute; beat in egg until combined. On low, gradually beat in flour, then lavender and zest.

● On lightly floured surface, roll out 2/3 of dough to 1/8" thickness. Using 2 1/2" round cookie cutter, preferably fluted, cut out 16 rounds. Transfer to baking sheet, placing about 2" apart. Using 1 1/4" daisy-shaped cookie cutter, cut out centers of cookies. Add scraps to remaining dough; roll out and cut 16 more cookies (don’t cut out centers), re-rolling scraps as necessary. Transfer to baking sheet, placing about 2" apart. Bake 7- 8 minutes or until lightly browned. Cool on pan 5 minutes; transfer to rack. Cool.

● Spread about 1 1/2 tsp. curd on each solid cookie. Top with cutouts. Servings: 16. Cals.: 164. Protein: 2 g. Fat: 8 g. (5 g. saturated). Chol.: 42 mg. Carbs.: 22 g. Sodium: 58 mg. Fiber: 0 g. Sugar: 13 g. Kitchen time: 1 hour. Total time: 1 hour, 30 minutes.