Description
This Vegetable Tart in Buttery Puff Pastry is a delightful and elegant vegetarian main course perfect for a light dinner or brunch. Featuring a flaky puff pastry base topped with sautéed seasonal vegetables, cherry tomatoes, and creamy goat cheese or feta, all enhanced by fresh thyme and a golden egg wash, it combines rich flavors and textures in every bite.
Ingredients
Scale
Pastry:
- 1 sheet frozen puff pastry (thawed)
Vegetables and Toppings:
- 1 tablespoon olive oil
- 1/2 small red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 zucchini, thinly sliced
- 1/2 yellow squash, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled goat cheese or feta
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Additional:
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the thawed puff pastry on a lightly floured surface, smoothing any folds. Transfer it carefully to the prepared baking sheet.
- Score Pastry: Using a knife, score a 1/2-inch border around the edge of the pastry without cutting all the way through. Prick the center area of the pastry with a fork to prevent excessive puffing during baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced onion, red bell pepper, zucchini, and yellow squash. Sauté for 3–4 minutes until the vegetables are just slightly tender. Season with salt and black pepper to taste.
- Assemble Tart: Spread the sautéed vegetables evenly within the scored border on the pastry. Arrange the halved cherry tomatoes on top, sprinkle with crumbled goat cheese or feta, and scatter fresh thyme leaves over the tart.
- Egg Wash and Bake: Brush the exposed border of the pastry with the beaten egg to achieve a golden, glossy finish. Bake the tart for 20–25 minutes or until the pastry is golden brown and crisp.
- Cool and Serve: Allow the tart to cool for a few minutes on the baking sheet before slicing and serving to let the filling set slightly.
Notes
- Feel free to swap in seasonal vegetables such as asparagus, mushrooms, or eggplant based on availability.
- For added flavor, consider spreading a thin layer of pesto or ricotta cheese beneath the sautéed vegetables before topping.
- Store leftovers in the refrigerator and reheat in the oven to maintain the puff pastry’s crispness.
