Description
A delicious and savory vegetable tart made with buttery puff pastry, sautéed fresh vegetables, and a blend of goat cheese and Parmesan. This French-inspired main course is perfect for a light lunch or elegant dinner, crispy and golden with a flavorful vegetable topping.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Vegetable Topping
- 2 tablespoons olive oil
- 1/2 cup red onion (thinly sliced)
- 1 zucchini (thinly sliced)
- 1 small red bell pepper (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Salt and black pepper to taste
Cheese
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup grated Parmesan cheese
Garnish (Optional)
- Fresh basil or arugula for garnish
Instructions
- Preheat and prepare pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the thawed puff pastry on a lightly floured surface to smooth out the folds, then transfer it to the prepared baking sheet. Lightly score a 1/2-inch border around the edge of the pastry without cutting all the way through, and prick the center area with a fork to prevent it from puffing excessively.
- Sauté vegetables: Heat the olive oil in a skillet over medium heat. Add the thinly sliced red onion, zucchini, and red bell pepper. Sauté for 4 to 5 minutes until the vegetables are just tender. Season with salt, black pepper, and the fresh thyme leaves, stirring to combine the flavors well.
- Assemble the tart: Spread the sautéed vegetables evenly over the pastry, keeping the toppings within the scored border. Arrange the halved cherry tomatoes on top, followed by sprinkling the crumbled goat cheese (or feta) and grated Parmesan cheese evenly across the vegetables.
- Apply egg wash and bake: Brush the edges of the puff pastry with the beaten egg to give it a beautiful golden finish. Place the tart in the preheated oven and bake for 20 to 25 minutes or until the pastry is puffed up and golden brown.
- Cool and garnish: Remove the tart from the oven and allow it to cool for a few minutes. Garnish with fresh basil or arugula if desired. Slice into quarters and serve warm or at room temperature for a delightful meal.
Notes
- You can mix and match vegetables based on what’s in season — mushrooms, asparagus, or spinach work well too.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice (1/4 tart)
- Calories: 330
- Sugar: 4g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
