Puff Pastry Vegetable Tarts feature flaky puff pastry, creamy herbed goat cheese filling, and scrumptious seasonal vegetables. These easy tartlets take just 30 minutes to make with minimal prep. Bake individual tartlets or one large tart to be sliced and shared at your next get together.
Ever since we made our Tomato Tartlets with Puff Pastry we have been experimenting with other delicious tartlet varieties and this one is our new favorite! The puff pastry crust, sharp goat cheese, and veggies create the perfect flavor medley in each bite.
These veggie and cheese tartlets are the perfect light bite for lunch, game day, or a dinner party. The recipe is easy to follow, requires minimal effort, and is easily scalable for a crowd.
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About Puff Pastry Vegetable Tart
- Taste - The combination of buttery puff pastry, bright tomatoes, and decadent ricotta is a uniquely rich flavor medley.
- Texture - The puff pastry is fluffy and crispy, the ricotta is creamy, and the fresh tomatoes are juicy.
- Effort - You just need to slice the puff pastry, make the ricotta mixture, then assemble the tartlets and bake them.
- Time - It takes just 10 minutes to prep the tartlets then 20 minutes to bake them.
Ingredients
- Puff pastry - We use Pepperidge Farm frozen puff pastry sheets because they are richly flavored and high quality. They have the best loft and the pastry comes out golden and flaky.
- Cherry tomatoes - Cherry tomatoes are an especially sweet and juicy tomato, but you can use whatever ripe tomatoes you like.
- Goat cheese - Goat cheese is a sharp cheese that will taste delicious in the tartlet.
- Asparagus - Asparagus is an earthy tasting green vegetable high in vitamins A, C, and K, folate, and fiber.
- Zucchini - Zucchini is a summer squash with a lightly sweet flavor.
- Parmigiano-Reggiano - We add Parmigianno-Reggiano for extra cheesiness.
- Basil - Fresh basil leaves are a bright garnish.
- Oregano - Oregano adds an earthy and herbaceous flavor to the pastries.
- Egg - We use the eggs for egg wash, which makes the crust shiny.
- Lemon zest - Lemon zest brightens the dish and adds a zestiness.
- Thyme - Thyme is a fragrant herb that adds an earthy earthy and slightly lemony flavor to the dish.
- Garlic - Garlic cloves add the quintessential aroma.
- Shallot - Shallot has the flavor of a mild onion without the bite.
- Olive oil - Olive oil adds fat to the dish and allows the asparagus to roast.
See recipe card for quantities.
Substitutions
- Tomatoes - This puff pastry recipe will also be delicious with grape, plum, Campari, early girl, or heirloom tomatoes.
- Artichokes and olives - Add sliced marinated artichokes or olives for extra flavor and texture.
- Mushroom tart - Add cremini or wild mushrooms for an earthy flavor.
- Ricotta cheese - Ricotta is a creamy, thick, and mildly sweet cheese. Use whole milk ricotta cheese for the best results.
- Mozzarella cheese - Mozzarella is a creamy and lightly flavored Italian cheese.
- Cream cheese - You can also use cream cheese or mascarpone as well if you prefer the taste.
- Garlic powder - Use garlic powder for a slightly subtler garlic aroma.
- Homemade puff pastry dough - Make this recipe with your own homemade puff pastry dough.
- Red onion - Use red onion instead of shallot for a more pungent onion flavor.
Variations
- Spicy - Add red chili pepper flakes or hot honey to make these puff pastries spicy.
- Lemon - Squeeze a little lemon juice or lemon zest for extra brightness.
- Rosemary - Rosemary adds a peppery and piney flavor.
- Pesto - Add a little pesto for an herbaceous accent.
Instructions
- Make goat cheese mixture - Combine goat cheese, parmesan, lemon zest, basil, thyme, and garlic in a food processor. Whip the mixture for 2 minutes until airy and creamy. Season with salt and pepper to taste. Set aside. (Photo 1)
- Heat oven and prepare puff pastry - Preheat the oven to 425°F and line a sheet pan with parchment paper. Place puff pastry on a cutting board and slice into 9 even pieces. Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter. (Photo 2)
- Make egg wash - Whisk an egg in a small bowl and set aside to use as egg wash after assembly. (Photo 3)
- Prepare vegetables - Place tomatoes, asparagus, zucchini, and shallots in a mixing bowl and toss with kosher salt, black pepper, and olive oil. Toss until coated. (Photo 4)
- Assemble tartlets - Place the puff pastry rectangles on the prepared baking sheet 1 inch apart. Spoon and spread 1 tablespoon of the goat cheese mixture in the middle rectangle of each puff pastry. (Photo 5)
- Add vegetables and egg wash - Top each piece with a medley of vegetables staying within the puff pastry perimeter. Brush the edges of each puff pastry rectangle with egg wash. (Photo 6 and 7)
- Bake - Place tart pan in the oven and bake for 20-25 minutes until the pastry is golden brown, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh herbs and serve. (Photo 8)
Pro tip - Let the tarts cool for at least 5-10 minutes to ensure the cheese sets and you don't burn your mouth!
What to Serve with Veggie Puff Pastry
These savory treats are great on their own as snack or as a tasty appetizer for entertaining. They can also be enjoyed as a side with our Pear and Prosciutto Rocket Salad, Creamy Pesto Pasta or Prosciutto Ricotta Pizza.
Recipe FAQs
This veggie tart is best served fresh and warm. However, it will also be tasty at room temperature or cold. The texture just won't be as crispy.
You can make them up to 3 days ahead of time then just reheat them when you are ready to eat.
Puff pastry tarts can get soggy for a couple of reasons. The main reason is too much filling so be careful with how much goat cheese mixture you put in each tartlet. They can also get soggy if they are stored while they are still hot.
Make sure that the puff pastry tarts cool completely before storing. If they are still moist when when you store them, they will get soggy. Also, be sure to store the tartlets in air-tight container so they don't go stale. If your tarts get a little soggy, just pop them in the toaster oven until they get crispy.
Yes, it is quite easy to overcook so keep a close eye on the tartlets while they bake.
Storage
These puff pastry tarts can be refrigerated in an air-tight container or plastic wrap for up to 3 days. You can also freeze the tartlets for up to 1 month. In order to reheat them, let the tartlets thaw, then heat them in the oven for 5-7 minutes at 350°F.
Baking tips
- Use parchment paper or a greased baking sheet so the tartlets don't stick to the baking sheet.
- Keep an eye on the tart puff pastry beginning at the 18 minute mark because the tarts can burn easily.
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Puff Pastry Vegetable Tart
Equipment
Ingredients
- 1 8.5 oz sheet puff pastry thawed
- 1 egg
- 4 oz goat cheese room temperature
- ¾ cup grated Parmigiano-Reggiano 4 oz
- 1 tablespoon lemon zest
- 2 tablespoon fresh basil plus more for garnish
- 1 teaspoon thyme plus more for garnish
- 1 garlic clove
- kosher or sea salt
- freshly ground black pepper
- ½ cup cherry tomatoes halved
- 6 asparagus spears cut into 2-3” pieces
- 1 small zucchini cut into ¼-inch slices
- 1 shallot sliced
- 2 tablespoon olive oil
Instructions
- Make goat cheese mixture - Combine goat cheese, parmesan, lemon zest, basil, thyme, and garlic in a food processor. Whip the mixture for 2 minutes until airy and creamy. Season with salt and pepper to taste. Set aside.4 oz goat cheese, ¾ cup grated Parmigiano-Reggiano 4 oz, 1 tablespoon lemon zest, 2 tablespoon fresh basil, 1 teaspoon thyme, 1 garlic clove, kosher or sea salt, freshly ground black pepper
- Heat oven and prepare puff pastry - Preheat the oven to 425°F and line a sheet pan with parchment paper. Place puff pastry on a cutting board and slice into 9 even pieces. Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.
- Make egg wash - Whisk an egg in a small bowl and set aside to use as egg wash after assembly.1 egg
- Prepare vegetables - Place tomatoes, asparagus, zucchini, and shallots in a mixing bowl and toss with kosher salt, black pepper, and olive oil. Toss until coated.kosher or sea salt, ½ cup cherry tomatoes, 6 asparagus spears, 1 small zucchini, 1 shallot, 2 tablespoon olive oil, freshly ground black pepper
- Assemble tartlets - Place the puff pastry rectangles on the baking sheet 1 inch apart. Spoon and spread 1 tablespoon of the goat cheese mixture in the middle rectangle of each puff pastry. Top each piece with a medley of vegetables staying within the puff pastry perimeter. Brush the edges of each puff pastry rectangle with egg wash.1 8.5 oz sheet puff pastry
- Bake - Place in the oven and bake for 20-25 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh herbs and serve.
Notes
- Let the tarts cool for at least 5-10 minutes to ensure the cheese sets and you don't burn your mouth!
- Use parchment paper or a greased baking sheet so the tartlets don't stick to the baking sheet.
- Keep an eye on the tart puff pastry beginning at the 18 minute mark because the tarts can burn easily.
- You can refrigerate these puff pastries in an air-tight container or plastic wrap for up to 3 days. You can also freeze them for up to 1 month. In order to reheat, let the tartlets thaw, then reheat in the oven at 350°F for 5-7 minutes.
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