Veggie Colorful Flaky Tart

I discovered this tart on a Saturday morning when my neighbor dropped off a pile of vegetables from her garden, and I had exactly one sheet of puff pastry in the freezer. What started as a scramble to use up zucchini and bell peppers became something I now make whenever I want to impress people without spending hours in the kitchen. The first time I pulled it from the oven, the pastry edges were golden and crispy, and the filling had puffed up just enough to look fancy, and I realized I'd stumbled onto something special.

The first time I served this was to my partner's parents, and I remember standing over the oven watching the pastry puff and the cheese bubble, absolutely convinced something would go wrong. When we sat down to eat and everyone went quiet for those first few bites, I knew I'd nailed it. Now it's become my go-to for potlucks and quiet weeknight dinners when I want something that feels special.

Ingredients

• Puff pastry, 1 sheet (about 250 g): The foundation of everything here—buy the good stuff if you can, because it actually makes a noticeable difference in how dramatically it puffs and how buttery it tastes.
• Zucchini, 1 medium, thinly sliced: Slice it thin so it cooks through and doesn't release too much water, which would make your filling soggy and sad.
• Red and yellow bell peppers, 1 small each, diced: The sweetness balances the savory cheese filling, and the colors are what make people say it looks beautiful before they even taste it.
• Red onion, 1 small, thinly sliced: Raw onion would be sharp, but sautéing mellows it into something sweet and almost caramelized by the time it hits the tart.
• Cherry tomatoes, 8, halved: These stay on top and don't get buried in the filling, so they keep their brightness and add a little burst of acidity.
• Baby spinach, 100 g: It wilts down to almost nothing but adds iron and a subtle earthiness that you don't notice until it's missing.
• Olive oil, 2 tbsp: Use a good one if you have it, though it doesn't need to be your fanciest since you're cooking with it.
• Crème fraîche, 150 g: The tanginess here is essential; sour cream works if that's what you have, but crème fraîche is richer and silkier.
• Gruyère cheese, 100 g, grated: It melts into the filling and adds a nutty depth that cheddar can't quite match, though cheddar will absolutely work in a pinch.
• Eggs, 2 large: They help set the custard-like filling, so don't skip them even though it might seem like a lot.
• Dijon mustard, 1 tbsp: Just a whisper of this on the pastry base adds a subtle complexity that makes people wonder what the secret ingredient is.
• Thyme, nutmeg, salt, and pepper: The thyme is earthy and herbaceous, nutmeg brings warmth, and together they make the filling taste intentional instead of accidental.

Instructions

Set up and chill:

Preheat your oven to 200°C and line your tart tin with pastry, trimming the edges so they sit just at the rim. Prick the base all over with a fork so it doesn't puff up and ruin your beautiful flat canvas, then slide it into the fridge for 10 minutes while you get everything else ready.

Sauté the vegetables:

Heat olive oil in a skillet over medium heat and add your onion first, letting it soften and turn translucent for about 2 minutes. Add the zucchini and peppers and cook for 5 minutes, stirring occasionally, until they're tender but still have a little resistance when you bite them; this is crucial because they'll soften more in the oven.

Finish the vegetables:

Toss in the spinach and watch it wilt down within a minute, then season everything with thyme, salt, and pepper. Taste it and adjust if needed, then set the pan aside to cool slightly so the vegetables aren't steaming when they go into the tart.

Make the filling:

In a bowl, whisk together crème fraîche, eggs, grated cheese, Dijon mustard, nutmeg, and a pinch each of salt and pepper until it's smooth and creamy. Don't overmix or you'll incorporate too much air, which sounds good but can cause the filling to puff and then collapse as it cools.

Assemble:

Pull your pastry shell from the fridge and spread the Dijon cheese mixture across the base, leaving about an inch of space around the edges for the pastry to puff. Scatter your cooled vegetables evenly over the top, then arrange the cherry tomato halves cut-side up so they caramelize and their juices concentrate.

The final touches:

If you have a beaten egg, brush it around the pastry edges so they turn golden and glossy. Bake for 35 to 40 minutes, watching toward the end until the filling is just set in the center and the pastry edges are deep golden brown.

Rest and serve:

Let it cool for 10 minutes so the filling sets and becomes easier to slice, then serve it warm or at room temperature with a crisp green salad on the side.

Save to Pinterest

There's something about pulling a beautiful golden tart from the oven that makes you feel like you've accomplished something real in the kitchen. The first time someone asks for your recipe instead of complimenting the dish, you know you've created something worth keeping.

Variations and Swaps

This tart is endlessly flexible, which is partly why I make it so often. In summer, I lean into tomatoes and basil; in fall, I've caramelized mushrooms and added thyme that feels seasonal and intentional. The filling stays the same, but the personality of the tart changes completely depending on what vegetables are at their peak, which means you're never making the same thing twice.

Pairing and Serving

I always serve this with a crisp green salad dressed in a simple lemon vinaigrette, because the acidity cuts through the richness of the cheese filling and makes every bite feel lighter. A cold glass of Sauvignon Blanc alongside makes it feel like you're eating somewhere fancy, though honestly it's just as good with sparkling water and a quiet afternoon.

Make Ahead and Storage

This is one of those dishes that actually improves when you plan ahead. You can assemble the whole thing up to 4 hours before baking, keep it covered in the fridge, and just add 5 minutes to the baking time because it'll go straight from cold to the oven. Leftovers keep for 3 days wrapped in foil, and honestly, cold tart for lunch the next day is one of life's quiet pleasures.

• Prep the vegetables the morning you want to bake, and they'll be ready whenever you need them.
• If you're using block pastry instead of a sheet, roll it out the day before and layer it in your tin so you're not stressed about it on cooking day.
• Gluten-free pastry works beautifully if anyone at your table needs it, though it tends to brown faster so watch it carefully in the final minutes.

Save to Pinterest

This tart has become my answer to almost every occasion where I want to cook for people without spending my whole day in the kitchen. It's humble enough for a weeknight dinner but elegant enough that everyone assumes you've been plotting it for days.

Recipe FAQs

→ What type of pastry works best for this tart?

Ready-rolled puff pastry offers a flaky and buttery crust, but shortcrust pastry can also be used for a sturdier base.

→ Can I use different vegetables in this tart?

Yes, seasonal vegetables like asparagus, mushrooms, or eggplant can be swapped in to vary the flavors.

→ How do I ensure the filling sets properly?

The combination of eggs and cheese in the filling helps it set; baking until golden and firm ensures the right texture.

→ Is it necessary to brush the pastry edges with egg?

Brushing with beaten egg adds a golden sheen but can be omitted based on dietary preferences or allergies.

→ How should I serve this tart for best flavor?

Serve warm or at room temperature, ideally paired with a crisp green salad and a glass of white wine like Sauvignon Blanc.