Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
55 mins
Jump to recipe
When you want to serve something that feels a little special without spending all day in the kitchen, these summer vegetable tarts are just the dish. They're easy to make, packed with fresh seasonal produce, and look absolutely beautiful on a platter. The secret to the flaky, golden base is store-bought puff pastry, one of the most convenient ingredients you can keep in your freezer. (Check out this list for more recipes that use puff pastry.) A layer of creamy ricotta blended with pesto is spread over the pastry, adding richness and a pop of herby flavor. Then sliced zucchini, yellow squash, and sweet cherry tomatoes are shingled on top. After just a few simple steps, you’ve got a dish that’s light yet satisfying, savory, and totally party-worthy. Pair them with one of these crisp summer salads or soup recipes, or serve the tarts as a hearty appetizer at your next gathering!
How do you keep vegetable tarts from getting soggy?
There are a few tricks that keep these tarts crisp. Start by salting and patting dry the zucchini and squash to draw out excess moisture before adding them to the tart. Next, prick the center of the unbaked pastry with a fork—this allows moisture to escape and prevents the center from puffing up too much. The pesto ricotta also plays a key role by creating a barrier that keeps the pastry from soaking up moisture from the vegetables.
Can you make summer vegetable tarts in advance?
These tarts are best when made fresh and enjoyed within two hours so they're flaky and crisp. However, much of the preparation can be done ahead of time. You can mix the ricotta, pesto, and parmesan up to a day in advance and store it, covered, in the refrigerator until you're ready to use it. The zucchini and squash can be sliced and salted a few hours in advance, then stored in the refrigerator. You can also transfer the puff pastry from the freezer to the refrigerator the night before so it's ready for slicing and assembly when you are. If you have leftover tarts, store them in an airtight container in the refrigerator for up two days. Reheat in a 375-degree Fahrenheit oven until warmed through.
Advertisement - Continue Reading Below
Ingredients
- 2/3 cup
whole milk ricotta cheese
- 1/3 cup
pesto (preferably store-bought refrigerated or homemade)
- 1/2 cup
grated parmesan cheese
- 3/4 tsp.
kosher salt
- 1
medium zucchini (about 8 ounces)
- 1
medium yellow squash (6 to 8 ounces)
- 1 cup
cherry tomatoes, cut in half
- 1
(17.3-ounce) package frozen puff pastry, thawed
- 1
large egg, beaten
Olive oil, for drizzling
- 1/2 tsp.
black pepper
- 1/4 cup
fresh basil, cut into chiffonade
Directions
- Step 1Position an oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Line another baking sheet with paper towels or a clean kitchen towel.
- Step 2In a medium bowl, mix together the ricotta, pesto, ¼ cup of the parmesan cheese, and ¼ teaspoon of the salt. Use a sharp knife or a mandoline to slice the zucchini and yellow squash into ⅛-inch-thick slices. Spread the vegetables on the towel-lined baking sheet and sprinkle with the remaining ½ teaspoon salt.
- Step 3On a work surface, unfold the puff pastry sheets and cut each of them lengthwise into 3 rectangles. Place the pastry on the prepared baking sheets. Leaving a ¼-inch border, prick the center of the puff pastry rectangles with a fork and brush the border with the beaten egg.
- Step 4Spoon about 3 tablespoons of the ricotta mixture onto each puff pastry sheet, spreading within the border. Pat dry the zucchini and yellow squash and shingle them on the tarts. Nestle the tomatoes around the vegetables, then drizzle the tarts with olive oil. Sprinkle with the pepper and remaining ¼ cup parmesan.
- Step 5Bake until the puff pastry is golden brown, 18 to 20 minutes, rotating the pans and swapping them between the upper and lower racks after 15 minutes. Allow the tarts to cool for 5 minutes on the baking sheets before moving them to a wire rack.
- Step 6Sprinkle with the basil before serving.
Advertisement - Continue Reading Below
How To Make Easy Cinnamon Roll Peach Cobbler
The Best Peach Desserts Ripe With Juicy Sweetness
Top Fruit Tart With Fresh Berries and More
70 Best Pie Recipes for Any Time of Year
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below