Vegetable Tart in Buttery Puff Pastry Recipe
If you’re searching for the ultimate centerpiece to wow your brunch crowd or upgrade your weeknight dinner rotation, look no further than this Vegetable Tart in Buttery Puff Pastry. Imagine a flaky, golden crust blanketed with creamy cheese and a dazzling medley of colorful veggies, bursting with sweet, savory, and herbaceous notes. This tart isn’t just gorgeous—it’s incredibly satisfying, easy to assemble, and customizable for every season. When you slice into that crisp, buttery pastry and encounter vibrant ribbons of vegetables with every bite, you’ll know you’ve discovered a new favorite, perfect for sharing or savoring solo.
Ingredients You’ll Need
At the heart of this tart are a handful of thoughtfully chosen, easy-to-find ingredients. Each one plays a special role—delivering flavor, texture, or a pop of color that brings the Vegetable Tart in Buttery Puff Pastry to life. Let’s break down how every item shines.
- Puff pastry (1 sheet, thawed): The star of the show, offering a crisp, buttery foundation that’s quick and fuss-free.
- Olive oil (1 tablespoon): Adds richness and gently brings out the natural sweetness of sautéed veggies.
- Red bell pepper (1/2, thinly sliced): For a bright sweetness and stunning jewel tones.
- Zucchini (1/2, thinly sliced): Its mild flavor and tender bite balance the other veggies beautifully.
- Yellow squash (1/2, thinly sliced): Lends color contrast and delicate texture alongside the zucchini.
- Red onion (1/4, thinly sliced): Adds a gentle tang and subtle bite that mellows as it cooks.
- Cherry tomatoes (1/2 cup, halved): Juicy pops of sweetness and vibrant color on every slice.
- Ricotta cheese (1/2 cup): The creamy base that anchors the tart and keeps every bite luscious.
- Parmesan cheese (1/4 cup, grated): A savory, nutty kick that melts beautifully with ricotta.
- Fresh thyme leaves (1 teaspoon): A fragrant herbal note that perfumes the entire tart.
- Egg (1, beaten, for egg wash): Brushed around the edge for an extra-glossy, golden crust.
- Salt and black pepper (to taste): Essential for making all the other ingredients sing.
- Chopped fresh basil or parsley (for garnish): A finishing touch that adds freshness and color.
How to Make Vegetable Tart in Buttery Puff Pastry
Step 1: Prep Your Puff Pastry Canvas
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper (for easy cleanup and even browning). On a lightly floured surface, gently roll out your puff pastry sheet into a rectangle, then transfer this buttery blank canvas to your prepared baking sheet. Using a sharp knife, carefully score a 1/2-inch border around the edges—not cutting through—so the edges puff up magically in the oven, framing your filling beautifully.
Step 2: Make the Creamy Cheese Layer
In a small bowl, mix together the ricotta, grated Parmesan, a sprinkle of salt and pepper, and fresh thyme leaves. This creamy, herby blend forms the flavorful base of your Vegetable Tart in Buttery Puff Pastry, keeping everything moist and tying the bright flavors together. Spread this mixture evenly within the border you scored, leaving the edges free so they can rise into golden perfection.
Step 3: Sauté the Veggies
In a skillet over medium heat, warm the olive oil until shimmering, then toss in your bell pepper, zucchini, yellow squash, and red onion. Sauté for about 4 to 5 minutes—just until the veggies are starting to soften but still hold their shape and color. Let them cool for a minute or two before using, so they don’t melt the cheese base as soon as they land.
Step 4: Arrange the Vegetable Rainbow
Now comes the fun: layer those multicolored sautéed veggies and halved cherry tomatoes over the cheese mixture, working right up to the scored border. Go for a casual, rustic vibe, or arrange them in pretty stripes or swirls—either way, you’ll have a visual treat that’s totally inviting.
Step 5: Brush and Bake
For that bakery-worthy golden finish, use a pastry brush to lightly coat the exposed border with your beaten egg. It’ll make your Vegetable Tart in Buttery Puff Pastry really shine! Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes, until the pastry is gloriously puffed and evenly golden, and the veggies look vibrant and tender.
Step 6: Finish and Serve
Once the tart is out of the oven, let it cool for a few minutes so the flavors can settle. Sprinkle with chopped fresh basil or parsley for a burst of color and fragrance. Slice generously and serve warm or at room temperature—the choice is yours!
How to Serve Vegetable Tart in Buttery Puff Pastry
Garnishes
This tart is all about those extra finishing touches! A sprinkle of fresh basil or parsley right before serving not only wakes up the flavor, but adds a pop of fresh green. For even more elegance, try a light drizzle of olive oil or a dusting of fresh black pepper to take your Vegetable Tart in Buttery Puff Pastry to the next level.
Side Dishes
Keep it classic with a crisp, lemony salad to balance the richness of the tart, or try a simple arugula and shaved Parmesan mix. For brunch, serve slices alongside soft scrambled eggs or a chilled soup—perfect for those warmer days. These pairings let the tart’s flavors steal the spotlight while rounding out the meal.
Creative Ways to Present
Cut the tart into small squares for a vibrant appetizer platter, or slice into bigger wedges for a stunning main course. If you want to impress, serve each portion on colorful plates with extra fresh herbs. You can even bake individual mini Vegetable Tart in Buttery Puff Pastry rounds for a handheld party treat that everyone will talk about!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the tart cool completely before wrapping tightly in foil or transferring to an airtight container. It’ll keep in the refrigerator for up to three days, still tasting fresh and delicious for quick lunches or snacks.
Freezing
The Vegetable Tart in Buttery Puff Pastry freezes surprisingly well! After cooling, wrap portions or the whole tart tightly in plastic wrap and then foil. Store flat in the freezer for up to one month. When a craving hits, you’ll be thrilled to have this treat just a quick reheat away.
Reheating
For the best results, reheat slices in a 350°F (175°C) oven until warmed through and the pastry crisps back up—about 10 minutes. Avoid the microwave if you can, since it can turn the crust soft instead of flaky. Straight from the oven, it’ll be nearly as perfect as the day it was baked.
FAQs
Can I use different vegetables?
Absolutely! The Vegetable Tart in Buttery Puff Pastry is incredibly flexible. Asparagus, mushrooms, eggplant, or even thin asparagus are wonderful swaps. Choose what’s in season or in your fridge for a personal touch every time.
How can I make this tart vegan?
For a vegan twist, use plant-based puff pastry, swap the ricotta for a vegan cheese spread, and replace Parmesan with nutritional yeast. Skip the egg wash or use a little unsweetened plant milk for the edges—just as beautiful!
Can I prep it in advance?
Definitely! You can assemble the tart up to a day ahead, cover it tightly, and keep it in the fridge before baking. Let it sit at room temp for 10–15 minutes before popping it in the oven.
What’s the best way to keep the crust crisp?
To avoid soggy bottoms, make sure you cool your sauteed veggies before arranging them on the tart, and preheat your oven thoroughly so the pastry puffs up quickly.
Can I make mini versions for parties?
Mini Vegetable Tart in Buttery Puff Pastry rounds are perfect for entertaining! Use a biscuit cutter to cut the pastry into smaller circles, top with cheese and veggies, and bake until golden—irresistible bite-sized treats.
Final Thoughts
There’s just something irresistible about the combination of flaky pastry, creamy cheese, and vibrant veggies that makes this Vegetable Tart in Buttery Puff Pastry a true crowd-pleaser. Don’t be surprised if it becomes your go-to option for special gatherings, lazy weekend lunches, or anytime you want to bring a little extra joy to the table. Give it a try—you may just fall in love at first bite!
Print
Vegetable Tart in Buttery Puff Pastry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Vegetable Tart in Buttery Puff Pastry is a delightful and colorful dish that combines flaky puff pastry with a savory mix of ricotta cheese, fresh vegetables, and herbs. Perfect as an appetizer or light meal, this tart is easy to make and impressive to serve.
Ingredients
Puff Pastry Tart:
- 1 sheet puff pastry (thawed)
Vegetable Filling:
- 1 tablespoon olive oil
- 1/2 red bell pepper (thinly sliced)
- 1/2 zucchini (thinly sliced)
- 1/2 yellow squash (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1 egg (beaten, for egg wash)
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Pastry: Roll out the puff pastry on a floured surface, transfer to the baking sheet, and score a border around the edges.
- Prepare the Filling: Mix ricotta, Parmesan, salt, pepper, and thyme. Spread inside the scored border.
- Sauté Vegetables: Sauté bell pepper, zucchini, squash, and onion until tender; cool slightly.
- Assemble: Arrange sautéed vegetables and tomatoes over the cheese mixture. Brush pastry border with egg wash.
- Bake: Bake for 20–25 minutes until golden brown. Garnish with herbs before serving.
Notes
- You can customize the tart with seasonal vegetables like asparagus or mushrooms.
- This tart can be served warm or at room temperature and pairs well with a light salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
