Vegetable Tart

Vegetable Tart with Roasted Garden Goodness

Summer is the season when gardens explode with life and farmers markets practically sparkle with color.

Towering stacks of zucchini, sun-bright yellow squash, glossy peppers, sweet onions, and juicy tomatoes practically beg to be turned into something special. One of my favorite ways to showcase this riot of colorful produce is in a vegetable tart, a dish that’s every bit as stunning on the table as it is satisfying on the fork.

But don’t be fooled by its good looks.

A tart is more than a showpiece. It’s a masterclass in balance that makes every slice taste like sunshine: flaky, buttery pastry crust; a creamy, flavorful base; tender, jewel-toned vegetables.

Let’s take a delicious stroll through what makes a vegetable tart unforgettable.

A Little History on Vegetable Tarts

Back in medieval Europe, savory pies and tarts were baked in what were ominously called pastry coffins. But don’t worry—this wasn’t about ghouls and graveyards. The word comes from the Old French cofin, meaning basket or container. These crusts were made from coarse flour and water, sometimes reinforced with fat, and baked into thick, rock-hard shells. Their job wasn’t to be eaten but to act as a built-in storage vessel, keeping meat, fish, or vegetables sealed, portable, and preserved.

Over the centuries, as butter and refined flour became more available, French cooks, inspired by Italian influences, refined the pastry into the golden, melt-in-your-mouth pastry we know today. Suddenly, the tart blossomed into something beautiful and elegant, not just practical.

And, regional specialties bloomed: Alsatian onion tarts in France and Italy’s torta pasqualina, an Easter tart with greens, ricotta, and eggs. These dishes celebrated the season’s bounty and local ingredients. Today, the tart is beloved worldwide as a flexible canvas for whatever’s fresh and flavorful, both savory and sweet.

So the next time you slice into a flaky vegetable tart, remember you’re cutting into a surprisingly colorful piece of food history.

Puff Pastry: The Buttery Magic Carpet

What makes a vegetable tart downright irresistible?

It all starts with the crust. Enter puff pastry. That miraculous French invention where dough and butter are layered, folded, rolled, and chilled until hundreds of whisper-thin sheets are stacked together. Slide it into a hot oven, and the butter transforms into steam, puffing the pastry into golden, airy flakes goodness that shatter at the first bite.

Pie crust may be sturdy and crumbly, but puff pastry is pure theater. For tender summer vegetables, it’s the ultimate stage—crisp, dramatic, and utterly delicious.

The Vegetable Challenge: Moisture Matters

Here’s the one big challenge with vegetable tarts: vegetables weep. And no veggie cries harder than zucchini and yellow squash when cooked. They’re the drama queens of the produce aisle—gorgeous to look at, sweet and delicate to taste, but once they hit the heat, they release enough liquid to sog up your crust.

The fix? Give them a little pre-show prep. Slice them thin, lay them out on a sheet tray, spritz them with olive oil, and slide them into a hot oven for 8–10 minutes. That light roast releases the moisture and will help keep your tart crisp instead of soggy.

Think of it as a quick wardrobe change: you’re sending your veggies onto the tart dressed and ready for the spotlight, not dripping wet from rehearsal.

Building Flavor: The Creamy Base

A tart needs a little glue to anchor the veggies, and ricotta cheese is a tasty dairy choice. Mild, creamy, and just a bit sweet, it plays well with summer produce. I like to stir in Parmesan for depth, garlic for zing, and lemon zest for brightness.

But ricotta isn’t the only game in town. Want to mix it up? Try these bases:

• Goat cheese + cream cheese for tangy richness
• Labneh (strained yogurt cheese) for a Mediterranean twist
• Hummus if you’d like a plant-based option
• White bean purée for protein and creaminess

Whichever you choose, season boldly. Vegetables taste best when they have a flavorful stage to stand on.

Tips for Tart Success

Want a perfectly crisp tart?

Give your puff pastry (my favorite brand is Dufour) a head start in the oven before you pile on the filling. This quick par-bake (or partial bake) makes the crust rise and set, building a sturdy base that resists soggy vegetables.

Score a border, prick the inside with a fork, brush the edges with egg wash, and bake 10–12 minutes until lightly golden. If the center puffs, press it down gently after it comes out of the oven. Allow it to cool just a bit, then spread on the ricotta base, layer the veggies, and slide the tart back into the oven to finish baking. You’ll get flaky layers that stay crisp from the first bite to the last crumb.

Here are some additional tips:

• Keep the puff pastry cold. Cold dough means flaky layers.
• Don’t skip the egg wash. Brushing the pastry border with beaten egg gives your tart that irresistible golden sheen and crisp, glossy finish.
• Don’t overload. One neat layer of vegetables is enough; too many weigh the tart down and will make it soggy.

Garnish and Finish

The magic touch happens after baking. A sprinkle of fresh herbs—thyme, basil, or oregano—keeps flavors bright. A drizzle of good olive oil or even balsamic glaze adds a final layer of richness. And if you’re feeling playful, a pinch of flaky sea salt just before serving makes every bite pop.

Make It a Meal

On its own, this tart makes a lovely light lunch or appetizer. Pair it with a crisp green salad and a glass of chilled rosé, and you’ve got a dinner that feels like a trip to Provence. Want more protein? Add shredded chicken, crumbled, cooked Italian sausage, or paper-thin slices of prosciutto before the final bake.

Final Bite

A vegetable tart is more than just a pretty dish—it’s a celebration of seasonality, a reminder that simple ingredients can be extraordinary when treated with care. With a crisp puff pastry base, a creamy ricotta spread, and a rainbow of lightly roasted vegetables, this tart will be the star of your weeknight dining table.

Want to try your hand at making ricotta cheese? It’s super simple.

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Vegetable Tart

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This golden, flaky vegetable tart layers fresh vegetables on top of ricotta. It’s impressive, yet easy for weeknight cooking.

• Author: Chef Sandra Lewis
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: vegetables

Ingredients

Units USM Scale 1x2x3x

Crust

• 1 sheet frozen puff pastry, thawed (my favorite brand is Dufour)
• 1 egg, beaten (for egg wash)

 

Ricotta Base

• 3/4 cup ricotta cheese
• 3 tablespoons grated parmesan cheese
• 1 clove garlic, minced
• 3/4 teaspoon lemon zest
• kosher salt to taste

 

Vegetables

• 1/2 zucchini, thinly sliced 1/8 inch
• 1/2 yellow squash, thinly sliced 1/8 inch
• 1/2 cup grape tomatoes, halved
• 1/4 red bell pepper, thinly sliced into strips
• 1/4 red onion, cut in wedges
• olive oil
• fresh oregano for garnish

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Instructions

Vegetables, Zucchini and Yellow Squash

1. Heat the oven to 400˚F.
2. Line a sheet tray with parchment paper.
3. Lay the zucchini and the yellow squash in a single layer on the parchment paper.
4. Spritz (or brush lightly) the zucchini and yellow squash with olive oil, and season lightly with kosher salt.
5. Bake for 8-10 minutes, just until tender.
6. Remove from the oven and set aside to cool.

 

Puff Pastry

1. Line a sheet tray with parchment paper.
2. Roll out the puff pastry, just slightly, on a floured surface just to smooth out the bumps and lines without thinning out the pastry.
3. Transfer the puff pastry to the parchment-lined sheet tray.
4. Score a 1-inch border around the edge of the puff pastry without cutting all the way through the pastry.
5. Prick the pastry inside the 1-inch border with a fork.
6. Brush the 1-inch border with the egg wash.
7. Bake the crust for 10-12 minutes until puffed and the edges are golden.
8. Remove from the oven. If the puff pastry inside the 1-inch border has puffed, press it down lightly.

 

Ricotta Base

1. In a bowl, combine the ricotta, parmesan, garlic, and lemon zest.
2. Season with kosher salt to taste.

 

Assemble and Bake the Tart

1. Spread the ricotta mixture inside the puff pastry 1-inch border.
2. Decoratively arrange the zucchini, yellow squash, grape tomatoes, red bell pepper, and red onion on top of the ricotta mixture.
3. Spritz or drizzle lightly with olive oil.
4. Bake 15-20 minutes until the edges are a deep golden brown and the vegetables are tender.
5. Cool slightly.
6. Slice into nine pieces.
7. Serve slightly warm or at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 219
• Sugar: 0.9g
• Sodium: 201.4g
• Fat: 15.3g
• Saturated Fat: 3.9g
• Trans Fat: 0
• Carbohydrates: 14.6g
• Fiber: 0.7g
• Protein: 5.8g
• Cholesterol: 33mg