Summer Vegetable Puff Tart (Printer-Friendly)
Flaky pastry holds tender vegetables and herbs for a colorful, easy summer dish enjoyed warm or at room temp.
# What You’ll Need to Cook:
→ Pastry Base
01 -
320 g all-butter puff pastry, thawed
→ Vegetable Filling
02 -
1 medium courgette (zucchini), thinly sliced (approx. 180 g)
03 -
200 g cherry tomatoes, halved
04 -
2 cloves garlic, finely minced
05 -
2 tablespoons extra virgin olive oil
06 -
0.5 teaspoon fine sea salt
07 -
0.25 teaspoon freshly ground black pepper
→ Cheese & Herb Finishing
08 -
75 g Boursin cheese (or garlic and herb soft cheese)
09 -
30 g Parmesan cheese, finely grated
10 -
12 fresh basil leaves
# Steps to Prepare:
01 -
Preheat oven to 200°C. On a lightly floured surface, roll out puff pastry to fit a 23 cm tart tin. Line the tart tin with pastry, trim overhang, and prick base with a fork. Chill for 10 minutes, then bake blind for 10 minutes until lightly golden.
02 -
Combine sliced courgette, halved cherry tomatoes, and minced garlic in a bowl. Drizzle with 1 tablespoon olive oil, season with salt and black pepper. Toss to coat evenly.
03 -
Roast vegetable mixture on a baking tray in preheated oven for 8–10 minutes, or sauté in a pan until just tender and vibrant. Remove from oven and let cool slightly.
04 -
Spread Boursin cheese evenly over the pre-baked puff pastry base. Arrange roasted courgette and cherry tomatoes on top. Drizzle with remaining olive oil, sprinkle Parmesan, and scatter basil leaves. Lightly season again with salt and black pepper.
05 -
Return assembled tart to oven. Bake for 20–25 minutes until pastry is golden and crisp, cheese is bubbling, and vegetables are tender. Cool briefly before serving.
# Extra Cooking Tips:
01 -
For the crispest base, pre-bake pastry thoroughly before adding filling and avoid overloading with wet ingredients.