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. Make individual tartlets or one large tart to be sliced and shared at your next get together.
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.
Video
Notes
Top Tips
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.
Storage
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.