Vegetable Pot Tart
|Prep. Time||Cooking Time||Ready In Time|
|10-15 mins||10-15 mins||10-15 mins|
Preheat oven to 425ºF (220ºC).
Unfreeze puff pastry by leaving it out of the freezer until it reaches room temperature.
Put the pastry neatly on top of a baking sheet. Try to form a pastry shell that will later contain the vegetables (e.g. turn up the edges).
Melt the cannabis butter in a pan. Fry in the butter the leek and peppers for 5-6 minutes and the Swiss chards for 1.
Spread the vegetables on top of the puff pastry.
Place the goat cheese pieces on top of the vegetables.
Put in the oven for 10 – 15 minutes.
The tart is ready when it has a golden brown color and the cheese melts.