Roasted Vegetable Tart Puff (Printable Version)
Flaky puff pastry topped with a medley of roasted vegetables and cheese, perfect for various occasions.
# What You Need:
→ Vegetables
01 - 1 small zucchini, sliced
02 - 1 small red bell pepper, diced
03 - 1 small yellow bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 1 small eggplant, diced
06 - 1 cup cherry tomatoes, halved
→ Base
07 - 1 sheet ready-rolled puff pastry (approx. 10 x 14 inches)
→ Cheese & Toppings
08 - 3/4 cup crumbled goat cheese or feta
09 - 2 tablespoons grated Parmesan cheese
→ Herbs & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - 1 egg, beaten (for egg wash)
15 - Fresh basil leaves, for garnish
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with olive oil, oregano, thyme, salt, and pepper. Toss until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring once, until tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - Reduce oven temperature to 400°F.
05 - Unroll puff pastry onto a parchment-lined baking sheet. Score a 1-inch border around the edge without cutting through. Prick the center all over with a fork.
06 - Brush the scored border with beaten egg. Sprinkle half of the Parmesan cheese evenly over the center of the pastry.
07 - Arrange the roasted vegetables evenly within the scored border. Top with crumbled goat cheese or feta, then sprinkle the remaining Parmesan cheese.
08 - Bake for 18 to 20 minutes or until the pastry is golden and crisp.
09 - Allow the tart to cool for 5 minutes before garnishing with fresh basil leaves. Slice and serve warm or at room temperature.
# Expert Advice:
01 -
- The pastry gets impossibly crispy on the bottom while staying tender, which is honestly the hardest part to get right and this method nails it.
- You can make it ahead, serve it warm or at room temperature, and it genuinely tastes just as good the next day if you reheat it gently.
- It's one of those dishes that looks like you spent hours in the kitchen when really you were done in about an hour from start to finish.
02 -
- Don't skip the egg wash on the border or your pastry edges won't puff up dramatically and won't brown evenly, which is honestly half the appeal of puff pastry.
- Roasting the vegetables separately before adding them to the pastry is the move that keeps your bottom crust from getting soggy—if you just dump raw vegetables on pastry, you'll regret it.
03 -
- Score your pastry border with just enough pressure to create a visible line that the dough will follow—if you cut all the way through, you lose the puffing benefit of that frame.
- Let your roasted vegetables cool for a few minutes before arranging them on the pastry or the heat will start cooking the bottom crust before it has a chance to set up.