Summer Vegetable Puff Pastry Tart
Flaky puff pastry layered with basil pesto, thinly sliced summer veggies and a sprinkling of cheese. This Summer Vegetable Tart is fresh, seasonal, and delicious!
Reasons You’ll Love this Summer Vegetable Tart
It has so many things to love–it’s pretty, it’s easy to make, it’s delicious, and it’s super easy to adapt to suit your crowd.
- Add a meat (try grilled chicken or balsamic steak)
- Add different veggies or use whatever you have on hand
- Cut it into smaller squares for appetizer bites or leave the cuts larger for an easy entree.
- Swap in pizza sauce for a more pizza-like tart
The trick to this tart is in the process:
- It’s a super simple dish to make–but taking time to thoroughly salt and denature the veggies is critical. Removing the moisture from the tomatoes, summer squash and zucchini ensures a tart that’s crispy, not soggy.
- Thin slices help keep the tart from being weighed down. A mandoline slicer or very sharp knife will help.
Summer Vegetable Tart
- 1 sheet puff pastry approx. 10" x 15"
- 1/2 cup basil pesto store bought or homemade
- 2 medium heirloom tomatoes or any slicing tomatoes
- 1/2 medium zucchini
- 1/3 medium yellow squash
- 1/2 medium shallot
- 5-6 asparagus tips
- 1 tbsp balsamic vinegar
- 1/3 cup aged hard cheese (cheddar, Parmesan, Asiago, etc.) crumbled
- enough salt (to liberally cover veggies)
- pepper, to taste
- Thaw puff pastry according to package directions (if frozen). You'll need a mandoline slicer or very sharp knife to prep the veggies. You'll need a large sheet pan to cook on and smaller sheet pans to prep.
Prep the veggies:
- Using a mandoline or very sharp knife, thinly slice tomatoes, squash, zucchini, and shallot. If squash and zucchini are larger, cut into half moons. Slice asparagus tips in half, lengthwise.
- Lay slices of tomatoes, squash and zucchini in a single layer on sheet pans. Salt slices liberally then cover with paper towels. Let sit for 20 minutes to draw out moisture. Meanwhile,
- Preheat oven according to package directions. Place shallots in a small bowl and soak in 1 tbsp balsamic vinegar while other veggies are sitting. Stir shallots 1-2 times during the 20 minutes.
- After 20 minutes, remove paper towels from salted veggies and use clean paper towels to absorb as much liquid as possible.
Assemble the tart:
- Unroll puff pastry onto a large sheet pan lined with parchment paper. Roll edges and pinch corners to form the 'crust'. Spread pesto evenly over puff pastry, going up to but not on the edges.
- Beginning with the sliced tomatoes, arrange veggies (tomatoes, squash, zucchini, soaked shallots, and asparagus) in a single layer, barely overlapping. You may not use all of the veggies (save leftovers for later).
- Finish the tart by sprinkling the crumbled cheese and some black pepper over the veggies.
Bake the tart:
- Bake according to package directions, rotating once halfway through. (Most would be 18-20 minutes for a non-dessert pastry).
- Let stand for a few minutes before slicing. Serve warm or at room temperature. Enjoy!
- We use the Wewalka brand refrigerated puff pastry (found in the refrigerated section of Kroger). It doesn’t require thawing and comes on parchment, ready to go.
- It is 9″x 14″ and bakes on 425*F for 15-20 minutes (this recipe takes 18 minutes for us).
- Use whatever veggies you have on hand! Or even add grilled chicken, etc. This recipe is very easy to customize and substitute.
- Salting the veggies to let the moisture out is the trick, though–otherwise tomatoes, squash, zucchini, etc would give off too much liquid while baking.
For more summer dishes, check out these recipes:
Hope you are having a great start to June, friends! I am excited about our local farm CSA starting (we got our first bag yesterday and I’m thinking of ways to use up the produce!) and we are going to be traveling soon so June is a good month here. Let me know if there’s anything you’d like to see 🙂