Description
This Vegetable Tart in Buttery Puff Pastry is a delightful French-inspired appetizer featuring a flaky puff pastry base topped with a creamy ricotta and Parmesan cheese mixture, layered with fresh zucchini, colorful bell peppers, red onion, and juicy cherry tomatoes. Baked to golden perfection and garnished with fresh herbs, this tart is perfect served warm or at room temperature for any occasion.
Ingredients
Scale
Puff Pastry Base
- 1 sheet puff pastry, thawed
Cheese Mixture
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Vegetables
- 1 small zucchini, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
Other
- 1 tablespoon olive oil
- 1 egg yolk (for egg wash)
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh basil or parsley for garnish
Instructions
- Prepare the Oven and Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface to smooth any creases, then transfer it to the lined baking sheet. Using a sharp knife, score a 1/2-inch border around the edges without cutting all the way through to create a raised edge for the filling.
- Make the Cheese Mixture: In a small bowl, combine the ricotta cheese, grated Parmesan, and a pinch of salt and black pepper. Mix until smooth and evenly seasoned.
- Assemble the Tart: Spread the cheese mixture evenly within the scored border on the puff pastry. Arrange the thin slices of zucchini, red and yellow bell peppers, red onion, and halved cherry tomatoes over the cheese layer in an even pattern.
- Season and Brush the Pastry: Drizzle the arranged vegetables with olive oil and sprinkle the dried thyme or Italian seasoning evenly over the top. Brush the exposed pastry border with the beaten egg yolk to ensure a golden, glossy finish when baked.
- Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes. The pastry should puff up and turn golden brown, and the vegetables should be tender.
- Finish and Serve: Remove the tart from the oven and allow it to cool slightly. Garnish with fresh basil or parsley before slicing into 4 servings and serving warm or at room temperature.
Notes
- You can substitute or add any seasonal vegetables like mushrooms, asparagus, or eggplant as preferred.
- Goat cheese or cream cheese can be used instead of ricotta for a different flavor and texture.
- This tart works great as an appetizer, brunch item, or a light lunch paired with a side salad.
- To ensure the puff pastry doesn’t become soggy, make sure to not overload with watery vegetables or pat them dry before arranging.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
