Description
Flaky puff pastry filled with colorful vegetables, herbs, and melted cheese. An easy and delicious vegetarian tart perfect for any occasion.
Ingredients
Scale
- 2 sheets of ready-made puff pastry, thawed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 zucchini, finely diced
- 1 cup sliced mushrooms (cremini or button)
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions
- Prepare the Vegetable Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Add the diced red bell pepper, yellow bell pepper, and zucchini. Cook, stirring occasionally, until slightly softened, about 8-10 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the drained diced tomatoes, thawed peas, and thawed corn. Cook for another 3-5 minutes. Season with oregano, basil, red pepper flakes (if using), salt, and pepper to taste. Remove from heat and let cool slightly. Stir in the mozzarella and Parmesan cheese.
- Assemble the Puff Pastry Tart: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unfold one sheet of puff pastry onto the baking sheet. Spread the vegetable filling evenly over the puff pastry, leaving a 1-inch border. Carefully unfold the second sheet of puff pastry and place it over the filling. Gently press the edges to seal.
- Egg Wash and Bake: In a small bowl, whisk together the beaten egg and milk or water. Brush the egg wash evenly over the top of the puff pastry. Sprinkle with sesame seeds or poppy seeds (optional). Cut a few slits in the top of the puff pastry.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is heated through. If the puff pastry starts to brown too quickly, loosely tent it with aluminum foil.
- Cool and Serve: Remove from the oven and let cool on the baking sheet for a few minutes before slicing and serving. Serve warm or at room temperature.
Notes
- Vegetable Variations: Substitute or add other vegetables like spinach, kale, broccoli, or roasted sweet potatoes.
- Cheese Variations: Experiment with feta, goat cheese, or provolone.
- Spice it Up: Add cayenne pepper or hot sauce.
- Make it Vegan: Use vegan puff pastry, vegan cheese, and plant-based milk for the egg wash.
- Prepare Ahead: Assemble ahead of time and store in the refrigerator until ready to bake. Add a few extra minutes to the baking time.
- Freezing: Baked tart can be frozen. Let cool completely, wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating at 350°F (175°C) until warmed through.
- Prep Time: 25 minutes
- Cook Time: 35 minutes