Personal ProjectsRecipes

Roasted Summer Veggie Tart

By June 10, 2018 No Comments

Guys. This recipe is seriously delicious. And if you want to really knock it out of the park, add a little bit of crumbled goat cheese on top after you take it out of the oven…heaven-inspired flavor.

The veggies are pre-roasted as to not burn the crust to smitherines before the vegetables are cooked, which gives us time to develop some deep flavor, but with everything sliced thin this flavor-rich recipe can come together in under an hour.

Simple ingredients, super flavor.

Roasted Veggie Tart

Flavor-packed Vegetable Tart that is easy to make!

Course Appetizer, Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 1 Puff pastry pre-made dough
  • 2 Cups Zucchini and/or Summer Squash Sliced
  • 1 Cup Campari Tomatoes Quartered
  • 1 Medium Shallot Sliced
  • 1/2 Cup Mushrooms Sliced
  • 1/2 Medium Poblano Pepper Sliced
  • 2 Scallions White/light green ends only
  • 3 Cloves Garlic Sliced
  • 5 Tbsp Olive oil Divided
  • 3/4 Tsp Salt Divided
  • 3 Tbsp Goat Cheese Optional


  1. Preheat oven to 400. Make sure puff pastry is thawed.

  2. Slice all vegetables between 1/8-1/4 inch thick with the exception of the tomatoes. Cut the tomatoes into quarters.

  3. Place all vegetables on a metal cookie sheet and drizzle with 3 tbsp olive oil and sprinkle with 1/2 tsp salt. Stir to coat all veggies.

  4. Roast vegetables in the oven for 20 minutes, checking halfway through and stir/flip vegetables if needed.

  5. While vegetables are roasting, drizzle remaining 2 tbsp olive oil on a separate metal cookie sheet and gently unfold puff pastry dough onto the cookie sheet. 

  6. Score a line about 3/4 of an inch from the edge of the dough all around the interior edge of the dough, making sure to not cut completely through.

  7. Using your finger and some of the excess olive oil on the cookie sheet, rub a small amount of olive oil around the outer edge of the dough.

  8. Once vegetables are roasted, transfer them to the dough, making sure to stay within your score lines. I'd recommend placing the zucchini/summer squash first and other vegetables on top. Sprinkle with remaining 1/4 tsp salt.

  9. Cook in the oven at 400 for an additional 15 minutes.

  10. If the edges aren't toasty enough for your liking, place under a broiler on high for an additional 1 minute. Be sure to watch it so it doesn't burn!

  11. Add a little bit of crumbled goat cheese on top to kick it over the top!

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