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
Scale
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
