Vegetable Pesto Puff Pastry Tart

Vegetable Pesto Puff Pastry Tart is a colorful, flaky, and savory dish that’s perfect for brunch, light lunch, or as a stunning appetizer. With a golden puff pastry base, vibrant pesto, and a medley of roasted or fresh vegetables, this tart is easy to make and packed with flavor. It’s a great way to showcase seasonal veggies in a sophisticated yet simple presentation.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

puff pastry sheetspesto saucecherry tomatoeszucchiniyellow squashred bell pepperred onionsalt and pepperolive oilegg (for egg wash)grated parmesan or feta cheese (optional)fresh basil (for garnish)

directions

this recipe

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry on a lightly floured surface to smooth out the creases.

Transfer the pastry to the prepared baking sheet and lightly score a border around the edges, about ½ inch from the edge, without cutting all the way through.

Use a fork to prick the center area to prevent puffing.

Spread a generous layer of pesto over the center of the pastry, avoiding the border.

Arrange thinly sliced vegetables—like cherry tomatoes, zucchini, yellow squash, bell peppers, and red onions—over the pesto in a colorful pattern.

Drizzle the vegetables with a bit of olive oil and season with salt and pepper.

Brush the outer border with a beaten egg for a golden finish.

Bake for 20-25 minutes or until the pastry is puffed and golden and the vegetables are tender.

Remove from the oven and let cool slightly before garnishing with fresh basil and grated cheese if desired.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Baking time: 20-25 minutes
Cooling time: 5 minutes
Total time: 40-45 minutes

Variations

Use sun-dried tomato pesto or red pepper pesto for a flavor twist.
Add a layer of ricotta or goat cheese under the pesto for a creamy base.
Top with arugula and a drizzle of balsamic glaze after baking.
Try different vegetables like asparagus, mushrooms, or eggplant.
Make mini tarts using puff pastry squares for individual portions.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F (175°C) oven for 8-10 minutes to crisp up the pastry.
Avoid microwaving to maintain texture.

FAQs

Can I use store-bought puff pastry?
Yes, frozen store-bought puff pastry works perfectly. Just thaw before using.

Is homemade pesto required?
No, a good-quality store-bought pesto works great and saves time.

Can I make this tart ahead of time?
You can prep the vegetables and assemble the tart up to 2 hours ahead and refrigerate until ready to bake.

Do I need to cook the vegetables first?
No, thin slicing ensures they cook through while baking.

Can I make this tart vegan?
Yes, use dairy-free puff pastry, vegan pesto, and skip the cheese or use a vegan substitute.

Can I freeze the baked tart?
Freezing is not recommended as the puff pastry may lose its crispness.

What other cheeses work well here?
Crumbled goat cheese, ricotta, mozzarella, or shaved parmesan all complement the flavors nicely.

Why score the border of the pastry?
It helps the edges puff up while the center stays flat, creating a defined crust.

Can I use phyllo dough instead?
Phyllo can work, but it will be crispier and require layering with butter or oil.

Is this good served cold?
Yes, it’s delicious at room temperature or slightly chilled, making it great for picnics.

Conclusion

Vegetable Pesto Puff Pastry Tart is a vibrant, flaky, and flavorful dish that comes together with ease and looks as good as it tastes. Whether you serve it as a main, a starter, or party fare, this tart brings a gourmet touch to everyday ingredients and is sure to impress with every bite.

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