These crisp and flaky Veggie Puff Pastry Tarts are the perfect blend of elegance and ease. Topped with creamy cheese, juicy tomatoes, and tender zucchini, each tart delivers a delightful medley of textures and flavors. Ideal as a light lunch, brunch centerpiece, or a colorful appetizer, these tarts are a fresh and savory way to enjoy seasonal vegetables.
Why You’ll Love This Recipe
Veggie Puff Pastry Tarts are visually stunning, simple to assemble, and irresistibly delicious. The buttery puff pastry contrasts beautifully with the creamy cheese and roasted vegetables. They are perfect for entertaining guests, yet easy enough to make for a casual meal. Their versatility allows for countless topping variations, making them a reliable go-to dish for any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- puff pastry sheet, thawed
- zucchini, thinly sliced
- medium tomatoes, thinly sliced
- cherry tomatoes, halved
- ricotta cheese or cream cheese
- olive oil
- salt and pepper
- fresh basil leaves, torn
- egg (for egg wash)
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry and cut it into 6–8 even squares.
- Score a border about ½ inch from the edge of each square and prick the centers with a fork to prevent over-puffing.
- Spread a thin layer of ricotta cheese (or cream cheese) on each square within the border.
- Layer zucchini and tomato slices, and add a few cherry tomato halves on top.
- Drizzle each tart with olive oil and season with salt and pepper.
- Brush the edges of each square with the beaten egg for a golden finish.
- Bake for 18–20 minutes, or until the pastry is puffed and golden brown.
- Remove from oven, garnish with torn fresh basil leaves, and serve warm or at room temperature.
Servings and timing
Servings: 8 tarts
Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Calories: 210 kcal per serving
Variations
- Cheese Options: Use goat cheese, feta, or a herbed cream cheese for different flavor profiles.
- Additional Veggies: Add thinly sliced red onions, bell peppers, or eggplant.
- Spicy Kick: Sprinkle with crushed red pepper flakes before baking.
- Pesto Base: Spread a thin layer of basil or sun-dried tomato pesto instead of cheese.
- Mini Tartlets: Cut puff pastry into smaller portions for bite-sized appetizers.
Storage/Reheating
Store leftover tarts in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid microwaving, as it may make the pastry soggy.
FAQs
Can I make these tarts ahead of time?
Yes, you can assemble the tarts a few hours in advance and refrigerate them until ready to bake.
What kind of puff pastry should I use?
Use store-bought all-butter puff pastry for the best flavor and texture. Make sure it’s fully thawed before use.
Can I use other vegetables?
Absolutely. These tarts work well with mushrooms, spinach, asparagus, or roasted bell peppers.
Do I have to use ricotta?
No, you can use cream cheese, goat cheese, or even a cheese spread of your choice.
How do I prevent soggy pastry?
Prick the pastry inside the border and avoid overloading with watery toppings. Baking at high heat also helps.
Can I freeze these tarts?
It’s best to freeze them before baking. When ready, bake from frozen at 400°F until golden and fully cooked.
Can these be served cold?
They’re best served warm or at room temperature, but they can also be enjoyed cold as a snack or light meal.
What herbs can I use besides basil?
Fresh thyme, oregano, or chives make excellent substitutes for basil.
Are these tarts kid-friendly?
Yes, especially if you use mild cheeses and familiar vegetables. Let kids help with assembly for added fun.
How do I make a gluten-free version?
Use a gluten-free puff pastry brand and ensure all toppings and cheeses are gluten-free.
Conclusion
Veggie Puff Pastry Tarts are a deliciously simple way to bring vibrant color and fresh flavor to your table. Whether you’re serving them as an elegant appetizer or a light vegetarian lunch, these tarts are sure to impress. With endless customization options, they offer a perfect balance of convenience and creativity.
Print
Veggie Puff Pastry Tarts
- Total Time: 35 minutes
- Yield: 8 tarts 1x
- Diet: Vegetarian
Description
These crisp, flaky puff pastry squares are topped with creamy cheese, juicy tomatoes, and tender zucchini—an elegant and colorful appetizer or light lunch that’s easy to prepare and utterly irresistible.
Ingredients
- 1 sheet puff pastry, thawed
- 1 zucchini, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup ricotta cheese or cream cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves, torn
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry and cut into 6–8 even squares. Score a border ½ inch from the edge of each square and prick the centers with a fork.
- Spread a thin layer of ricotta cheese on each square within the border.
- Top with zucchini, tomato slices, and a few cherry tomato halves. Drizzle with olive oil and season with salt and pepper.
- Brush edges of pastry with beaten egg.
- Bake for 18–20 minutes or until golden and puffed.
- Garnish with fresh basil and serve warm or at room temperature.
Notes
- Swap ricotta with goat cheese or Boursin for a flavor twist.
- Use pre-cut puff pastry squares for quicker prep.
- Best enjoyed the same day for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
