How to make it
Preheat your oven to 400°F. To prepare the filling, mix the goat cheese, lemon juice, Lee Kum Kee Coarse Ground Black Pepper, thyme, Lee Kum Kee Minced Garlic, and Lee Kum Kee Panda Brand Oyster Flavored Sauce in a small bowl. Set aside while you prepare the vegetables.
Slice the vegetables thinly with a vegetable peeler or mandoline slicer for thin slices and sprinkle with salt. Arrange on paper towels for absorbing excess water from the vegetables after they've been salted and let sit for 10 minutes.
Grease a 9½” round tart pan, and lay the puff pastry dough in the pan. 9½” tart pan is recommended, but similar sizes can be used if unavailable. Gently press the pastry down and up along the sides. Use a fork to poke holes in the bottom of the dough to prevent the pastry from puffing up excessively during baking.
To assemble the tart, spread the goat cheese mixture on the tart shell. Pat vegetables dry and arrange the slices in a spiral. Brush tart with Lee Kum Kee Hoisin Sauce. Sprinkle with thyme.
Bake on the middle rack of the preheated oven for 40 - 45 minutes, or until the crust is golden. Let the tart rest for at least 10 minutes, or until ready to serve. The longer you let the tart cool, the firmer it will become, which can make it easier to cut. Enjoy!