Puff Pastry Tart with Roasted Veggies

cathy tate


This is a recipe that I found in Family Fun Magazine. I changed several things to suit mine and my family's taste a little better. It is a ligher take on the traditional pizza. It makes two tarts so it is great when having over family and friends! My family and friends love all the fresh flavors and the lighter taste! This is also so versatile that you can alter the veggies to suit your own taste. A wonderful addition when you are grilling out and serving several dishes! Don't let the number of ingredients or number of steps deter you from this, it is quite easy to put together and quite good!

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1 Hr


1 Hr




zucchini, cut in half lengthwise-then into 1/4in slices
1 small
red onion, thinly sliced
1 small
red bell pepper, thinly sliced
2-3 small
new red potatoes, thinly sliced
3 medium
roma tomatoes, cubed
2 clove
garlic, minced
2 Tbsp
olive oil
1 tsp
fresh rosemary, chopped
1 tsp
fresh thyme, chopped
1 tsp
fresh parsley, chopped
3/4 tsp
kosher salt
1/2 tsp
1/2 c
ricotta cheese
1/3 c
goat cheese
1/3 c
feta cheese
1 large
egg, beaten
1 large
green onion, thinly sliced
1 pkg
puff pastry, thawed but very well chilled

Directions Step-By-Step

Preheat oven to 425 degrees. Place one rack in the upper 3rd of the oven and one rack in the lower 3rd.
Combine the olive oil, rosemary, parsley, thyme, 1/2tsp salt and 1/4tsp pepper; whisk to incorporate. Combine the zucchini, red onion, red bell pepper, potatoes, tomatoes and garlic; toss with the olive oil mixture. Spread on roasting pan and roast until they are browned around edges, about 30 minutes. Remove from oven and let cool about 5 minutes.
While veggies are roasting, Combine ricotta, goat and feta cheeses, egg, green onion and remaining salt and pepper and set aside.
Roll out one piece of puff pastry on a lightly floured surface into a 13x11-inch rectangle. Cover the remaining pastry with a moist towel so that it doesn't dry out while you are working. Line a baking sheet with parchment paper and transfer the pastry to this. Cut 1-inch strips from all four sides. Create a border around the tart by brushing the edges of the rectangle with water and laying the cut strips on top, trimming to fit. Poke holes in the bottom of the pastry with a fork. Repeat the process to make the second tart. Place one baking sheet on the upper rack and one on the lower rack and bake for 5 minutes; rotate the pans, swapping the one on the bottom for the one on top, and bake for 5 minutes more. Remove from oven, poke with a fork and use a spatula to carefully press down the puffed centers. Return the pastries to the oven to cook 5 more minutes. Cool on wire racks 5 minutes.
Divide the cheese mixture between the pastries and spread it evenly, then divide and add the veggies.
Bake the tarts until the cheese is set, 15-20 minutes. Rotate the pans halfway through the cooking time as in prior step 4. Cool tarts on wire racks a few minutes, then slice each into 6 squares.

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian