Whatever floats your boat...
Well, actually its more like a vegan everything tart/pizza.
I had seen a recipe idea using pastry puffs and decided to experiment with it and see how it turned out. I was actually pleased with the final product, so I wanted to share.
3/4 cup sliced fresh portabella mushrooms
1/4 cup chopped red onion
1 tbsp chopped garlic
1/2 cup chopped red/green pepper (I use frozen mix, easier to use for small amounts)
1 cup sun dried tomatoes
half can of artichoke hearts drained
2 cups water
I sheet of puff pastry (I used the pepperidge farm brand you can find here: Puff Pastry)
Salt & Pepper to taste
Thaw out one sheet of the puff pastry and preheat oven to 400 degrees. Cook the tomatoes in the water for 4 minutes in the microwave and let them soak until time to use. Sautee' the mushrooms, peppers, onion, and garlic until tender and add the artichokes, breaking them apart into the mixture. Drain the tomatoes and fold into the vegetable mixture.
Place the Pastry puff on a non stick sheet pan and lightly oil the edges. A little bit of olive oil on a paper towel and smoothed around the pastry will be fine. Place the vegetable mixture on the puff and cover evenly leaving 1/2 inch border all the way around the pastry.
Bake for 20 minutes or until pastry is golden brown. Salt & Pepper to taste.
Of course for you meat and dairy lovers, I am sure you could add 1 cup of desired chopped meat and 1/2 cup of grated asiago or provolone cheese and it would be delish.
(save the other pastry sheet for a yummy recipe I have coming out soon) :)