Description
This Vegetable Tart in Buttery Puff Pastry is a delightful and colorful appetizer that features a crisp, golden puff pastry base topped with a creamy blend of cream cheese, sour cream, and Parmesan, layered with fresh, thinly sliced summer vegetables. Perfect for entertaining or a light meal, it combines vibrant flavors and textures with a French-inspired touch.
Ingredients
Scale
Pastry and Cheese Base
- 1 sheet puff pastry, thawed
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
Vegetables
- 1 tablespoon olive oil
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Garnish
- Fresh basil or parsley for garnish
Instructions
- Prepare the oven and pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. On a lightly floured surface, gently roll out the puff pastry slightly to smooth and enlarge it just a bit. Place the pastry sheet on the prepared baking sheet. Using a knife, score a 1-inch border around the edges of the pastry carefully without cutting all the way through so that the edges will puff up during baking.
- Make the cheese spread: In a small bowl, combine softened cream cheese, sour cream, and grated Parmesan cheese. Mix thoroughly until the mixture is smooth and evenly blended. Spread this cheese mixture evenly inside the scored border on the puff pastry, creating a creamy base for the vegetables.
- Toss the vegetables: In a large bowl, add the thinly sliced zucchini, yellow squash, red bell pepper, red onion, and halved cherry tomatoes. Drizzle with olive oil and season with salt, black pepper, and dried thyme. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Assemble the tart: Arrange the tossed vegetables over the cheese mixture on the pastry in a single, colorful layer. Make sure to spread them out evenly for consistent cooking and an attractive presentation. Brush the edges of the puff pastry with the beaten egg to help achieve a beautiful golden crust during baking.
- Bake: Place the tart in the preheated oven and bake for 25 to 30 minutes, or until the pastry is golden brown, puffed up around the edges, and the vegetables are tender but not mushy.
- Finish and serve: Remove the tart from the oven and let it cool slightly for a few minutes to set. Garnish with fresh basil or parsley leaves for a burst of color and fresh flavor. Slice into wedges and serve warm or at room temperature for best enjoyment.
Notes
- You can customize this tart by using seasonal vegetables such as asparagus, mushrooms, or eggplant depending on availability and preference.
- For extra flavor, add crumbled goat cheese or feta cheese on top before baking.
- Serve the tart warm or at room temperature to best enjoy the buttery puff pastry texture.
- Leftovers can be refrigerated and reheated gently in a low oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
