Rustic Vegetable Tart Recipe

There’s something so comforting about a rustic vegetable tart. It’s the perfect blend of flaky puff pastry, creamy cheese, and roasted vegetables—all tied together with a drizzle of balsamic glaze. This tart is not only visually stunning but also incredibly easy to make, making it a great dish for a weekend brunch, a light dinner, or even a delicious appetizer. The best part? You can customize it with whatever vegetables and seasonings you love.

Ingredients

For the Roasted Vegetables:

 • 1 zucchini, sliced

 • 1 yellow squash, sliced

 • 1 bell pepper, sliced

 •  Half small onion, thinly sliced

 • 2 tbsp olive oil

 • Salt and pepper, to taste

For the Puff Pastry Base:

 • 1 sheet of frozen puff pastry, thawed

 • 2 eggs

 • 2 tbsp water

For the Cheese Mixture:

 • 16 oz ricotta cheese (drained if needed)

 • ½ cup grated Parmesan cheese

 • 1 cup shredded low-moisture mozzarella cheese

 • 2 tbsp minced garlic

 • 2 tbsp Italian seasoning

 • 1 tbsp dried or fresh parsley

For Assembly:

 • Extra salt, pepper, and oregano for seasoning

 • Balsamic glaze for drizzling

Instructions

Step 1: Roast the Vegetables

Preheat your oven to 400°F. In a bowl, toss the sliced zucchini, squash, bell pepper, and onion with olive oil, salt, and pepper. Spread them out in a single layer on a parchment-lined baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

Step 2: Prep the Puff Pastry

While the vegetables are roasting, roll out your thawed puff pastry sheet to fit a 9x13-inch baking sheet. Transfer it to a parchment-lined baking sheet. Using a knife, lightly score a border around the edges of the pastry (about ½ inch from the edge). Then, use a fork to prick the center of the pastry all over—this helps it bake evenly without puffing up too much.

Step 3: Apply the Egg Wash

In a small bowl, beat the 2 eggs with 2 tablespoons of water. Lightly brush this egg wash over the entire puff pastry sheet. Set the pastry aside while you prepare the cheese mixture.

Step 4: Make the Cheese Filling

To the remaining egg mixture, add ricotta, Parmesan, mozzarella, minced garlic, Italian seasoning, and parsley. Mix until well combined. This is where you can get creative—feel free to adjust the seasonings to your taste!

Step 5: Assemble the Tart

Spread the cheese mixture evenly over the center of the puff pastry, leaving the scored border exposed. Layer the roasted vegetables on top, then season with a little extra salt, pepper, and oregano. Finish it off with a drizzle of balsamic glaze for a touch of sweetness and depth of flavor.

Step 6: Bake the Tart

Bake in the preheated 400°F oven for about 30 minutes, or until the pastry is golden brown and the cheese filling is set. Remove from the oven and let it cool for 3–5 minutes before slicing and serving.

Serving Suggestions

This rustic vegetable tart is delicious on its own, but you can pair it with a simple side salad for a complete meal. It also makes a great brunch dish alongside scrambled eggs or a fruit platter.

If you try this recipe, let me know how you like it! For more easy and delicious recipes, follow me on Instagram or check out my blog at WesleyTurnerLiving.com.