
Summer Vegetable Tarts are a perfect way to showcase the best of the season. Golden puff pastry supports a medley of tender courgette, juicy cherry tomatoes, and fragrant basil. The tart manages to feel rustic and light while still delivering big flavor. I find them the ultimate crowd-pleaser at summer gatherings or a simple yet elegant dinner on the patio.
I stumbled onto these tarts one late July when my garden exploded with tomatoes and zucchini. It quickly turned into our favorite warm weather dish especially since it is easy enough for busy evenings yet looks like you fussed for hours.
Ingredients
- Puff pastry: for a golden buttery base be sure to choose all butter varieties for the crispiest result
- Courgette: sliced thin for gentle sweetness and vibrant color choose firm small courgettes for tenderness
- Cherry tomatoes: halved for juicy sweet bursts use ripe red and yellow for extra color pop
- Fresh basil: torn or chopped adds summer aroma and a delicate herb note pick leaves just before making for brightest flavor
- Olive oil: gives a subtle richness and helps vegetables roast up flavorful go for extra virgin for best taste
- Garlic: minced infuses the tart with depth fresh garlic gives a mellow bite
- Boursin or other herbed soft cheese: offers a creamy tang layer it thick for extra indulgence
- Parmesan: for a salty nutty finish freshly grated is always best for both flavor and melt
Step-by-Step Instructions
- Prepare the Tart Base:
- Roll out cold puff pastry on a floured board to fit your chosen tin. Press gently into the tin, letting the edges hang just over for a rustic effect. Prick all over with a fork. Chill for at least 10 minutes then par-bake at 200°C until just starting to turn golden at the edges. This gives you a crisp non-soggy bottom.
- Pre-cook the Vegetables:
- Toss sliced courgettes and halved tomatoes in olive oil, a pinch of salt, black pepper, and minced garlic. Spread on a baking sheet or sauté just until softened and fragrant but still vivid. This concentrates flavors and keeps the tart from turning soggy.
- Layer the Flavors:
- Spread a thick layer of Boursin or herbed cheese onto the warm tart base. Arrange roasted vegetables attractively over the cheese, overlapping for color contrast but not crowding or stacking too high. Drizzle with a touch more olive oil and scatter Parmesan over top. Sprinkle with fresh basil leaves.
- Final Bake:
- Bake again until the pastry is deeply golden and puffy, cheese is bubbling, and vegetables begin to brown at their edges. About 20 minutes is usually perfect. Let it cool slightly before serving so it cuts clean and flavors meld.

Basil for me makes this tart sing. Every time I clip fresh basil leaves from my backyard for layering atop the tart I am reminded of long summer evenings spent with my sister in the garden cooking side by side and laughing together.
Storage Tips
Leftover tart keeps nicely in the fridge for up to two days. Let it come to room temperature or reheat gently on a baking sheet to revive the pastry crispness. Freezing is possible but the pastry will lose some crispness so best enjoyed fresh.
Ingredient Substitutions
Try puff pastry alternatives like whole wheat or spelt crust for added flavor. Goat cheese or ricotta can stand in for Boursin. If you are out of courgette swap in thinly sliced eggplant or sweet bell peppers. Different herbs such as tarragon or thyme bring their own flair.
Serving Suggestions
Cut into dainty squares for cocktail appetizers. Serve as a main with a simple green salad dressed in lemon and extra virgin olive oil. I have even made it brunch friendly topped with a soft poached egg for extra richness.

Cultural and Historical Context
Summer Vegetable Tarts owe a lot to French country baking where cooks have always celebrated whatever is fresh from the garden. Over time families adapted the classic tart formula for the vegetables and cheeses they had at hand making it an ever changing canvas for local flavor.
Frequently Asked Questions
- → How can I prevent a soggy tart base?
Blind-bake the puff pastry before adding the fillings. Prick the base with a fork and bake it empty for 10 minutes. This ensures a crisp, flaky crust that holds up well against juicy vegetables.
- → Which vegetables work best for this tart?
Crisp summer vegetables such as courgettes (zucchini), cherry tomatoes, and fresh basil are ideal. Feel free to include sweet corn, bell peppers, or artichokes for more variety and color.
- → Can the tart be served cold?
Absolutely. This tart tastes wonderful at room temperature and makes an excellent portable snack for picnics or outdoor gatherings. Chilling helps meld the flavors further.
- → What cheese pairs well with these vegetables?
Soft cheeses like Boursin and fresh mozzarella complement the summery vegetables, while grated Parmesan adds a savory, nutty note. You can also use goat cheese for an extra tangy touch.
- → Are there vegan alternatives for the tart?
Use a plant-based pastry and vegan cheese (like cashew-based spreads). Fill with a medley of summer veggies—zucchini, tomato, and peppers—and drizzle with olive oil and herbs for a satisfying result.
- → What beverages pair best?
Pair with a crisp white wine such as Sauvignon Blanc or a refreshing lemonade. Herbal iced teas also make a light, aromatic accompaniment for summer meals.