Description
A delicious and colorful Roast Vegetable Tart featuring a flaky puff pastry crust topped with a medley of caramelized roasted vegetables, creamy ricotta or goat cheese, and melted mozzarella or fontina. This Mediterranean-inspired tart is perfect as a light main course or appetizer, garnished with fresh herbs for a burst of flavor.
Ingredients
Scale
Vegetables
- 1 small zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 small eggplant, sliced
Pastry & Cheese
- 1 sheet puff pastry, thawed
- 1/2 cup ricotta or goat cheese
- 1/2 cup shredded mozzarella or fontina cheese
Other Ingredients
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 egg, beaten (for egg wash)
- 1 tablespoon fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat and roast vegetables: Preheat the oven to 400°F. Arrange the sliced zucchini, red bell pepper, red onion, and eggplant on a baking sheet. Drizzle with olive oil and season with salt, black pepper, and dried thyme or Italian seasoning. Roast the vegetables for 20 to 25 minutes, turning them once halfway through, until they are tender and lightly caramelized.
- Prepare puff pastry base: While the vegetables roast, unfold the thawed puff pastry onto a parchment-lined baking sheet. Use a knife to score a 1-inch border around the edges without cutting all the way through. Prick the center area with a fork to prevent it from puffing excessively. Bake the pastry for 8 to 10 minutes until it is lightly golden. Remove from the oven and gently press down the center to flatten it.
- Assemble the tart: Spread the ricotta or goat cheese evenly over the center of the pre-baked puff pastry. Layer the roasted vegetables evenly over the cheese. Sprinkle the shredded mozzarella or fontina cheese on top of the vegetables. Brush the scored edges of the pastry with the beaten egg to give a beautiful golden finish when baked.
- Bake the assembled tart: Return the tart to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the pastry edges are golden brown.
- Garnish and serve: Remove the tart from the oven and garnish with fresh chopped basil or parsley. Slice into six pieces and serve warm or at room temperature.
Notes
- Swap in seasonal vegetables such as cherry tomatoes, mushrooms, or asparagus for different flavors and textures.
- For an extra layer of flavor, drizzle a balsamic glaze over the tart before serving.
- This tart works great as either a light main course or an appetizer for gatherings.
