Summertime Puff Pastry Vegetable Tarts

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Summertime Puff Pastry Vegetable Tarts

Yield: 2 tarts

These Summertime Puff Pastry Tarts are everything you want in an easy summer meal. Flaky, buttery puff pastry is topped with a creamy whipped feta and ricotta spread, melty cheese, and colorful slices of ripe tomatoes, sweet bell peppers, zucchini, and onions. They're beautiful enough for entertaining yet simple enough for lunch, brunch, or a light dinner. Make them ahead and serve warm or at room temperature.

Ingredients

For the Puff Pastry

2 large puff pastry sheets (Restaurant Depot), thawed but still cold
1 egg
1 tablespoon water
Sesame seeds, optional

For the Creamy Feta Filling

8 ounces feta cheese, crumbled
8 ounces whole milk ricotta cheese
1 cup shredded Gruyère, Gouda, mozzarella, or a combination
2 tablespoons extra virgin olive oil
1 garlic clove, grated
1 tablespoon finely chopped fresh mint
1 teaspoon dried oregano
Freshly ground black pepper, to taste

For the Vegetable Topping

2–3 ripe tomatoes, sliced ¼-inch thick
1 small zucchini, sliced into very thin rounds
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ small red onion, very thinly sliced
2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon dried oregano
Fresh basil, for garnish

Instructions

Preheat the oven to 400°F (200°C). Line two large sheet pans with parchment paper.

In a bowl, combine the feta, ricotta, all of the shredded cheese, olive oil, garlic, mint, oregano, and black pepper. Mix until creamy and well combined.

Unfold the puff pastry sheets and place one sheet on each prepared pan. If necessary, gently roll each sheet into a large, even rectangle.

Using a sharp knife, lightly score a ½-inch border around the edges of each pastry sheet without cutting all the way through. Prick the center of each sheet several times with a fork, leaving the borders untouched.

Divide the whipped feta mixture evenly between the two pastry sheets. Spread half over the center of one sheet and the remaining half over the other, keeping the filling inside the scored borders.

Arrange half of the sliced vegetables in overlapping layers over each tart, alternating the tomatoes, zucchini, peppers, and red onion to create a colorful pattern.

Brush the vegetables lightly with olive oil and season with salt, black pepper, and dried oregano.

Whisk the egg with the water to make an egg wash. Brush it over the exposed pastry borders and sprinkle with sesame seeds, if desired.

Bake for 25–30 minutes, rotating the pans halfway through if needed, until the pastry is deeply golden and puffed and the vegetables are tender and lightly caramelized.

Allow the tarts to cool for 5–10 minutes. Garnish with fresh basil, then cut each tart into 6 portions. Serve warm or at room temperature.

Notes

For the prettiest vegetable tarts, use heirloom tomatoes in several colors.

Slice the vegetables thinly so they cook completely before the puff pastry becomes too dark.

If the tomatoes are especially juicy, sprinkle them lightly with salt and place them on paper towels for 10–15 minutes. Pat them dry before adding them to the tarts. This helps prevent soggy pastry.

The whipped feta and ricotta filling can be prepared up to 3 days in advance and refrigerated in an airtight container.

To make mini puff pastry vegetable tarts, cut each puff pastry sheet into 4 equal squares to make 8 mini tarts. Score a ½-inch border around each square and prick the centers with a fork. Divide the cheese mixture and vegetables evenly among the squares. Bake at 400°F (200°C) for 22–28 minutes, or until deeply golden and puffed.

Try adding caramelized onions, olives, asparagus, mushrooms, eggplant, or pesto.

Serve the tarts with a Greek salad for brunch or lunch, or pair them with grilled chicken, salmon, or shrimp for dinner.

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Summertime Puff Pastry Vegetable Tarts

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