Puff Pastry Veggie Tart with Basil Ricotta
There's something almost too easy about this puff pastry veggie tart — golden, flaky crust piled high with roasted summer vegetables and a swirl of basil-flecked ricotta. It comes together in minutes with store-bought pastry, yet looks like it walked straight out of a bakery window.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Puff Pastry Veggie Tart with Basil Ricotta
A flaky puff pastry veggie tart topped with creamy basil ricotta and colorful roasted vegetables, perfect for brunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 1/4 cup fresh basil, finely chopped, plus extra for garnish
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon grated Parmesan, for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on the prepared sheet and score a border about 1 inch from the edge, being careful not to cut all the way through.
- In a bowl, mix the ricotta, chopped basil, minced garlic, salt, and pepper until smooth.
- Spread the ricotta mixture evenly over the pastry, staying inside the scored border.
- Toss the zucchini, squash, bell pepper, onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
- Arrange the vegetables over the ricotta layer in an overlapping pattern.
- Sprinkle shredded mozzarella and red pepper flakes over the vegetables.
- Brush the exposed pastry border with the beaten egg.
- Bake for 25-30 minutes, until the pastry is puffed and deep golden brown.
- Drizzle with remaining olive oil and sprinkle with Parmesan and fresh basil before slicing and serving.
Notes
Pat sliced vegetables dry with a paper towel before assembling to prevent a soggy crust. For extra crispness, blind bake the pastry border for 8 minutes before adding toppings. Leftovers reheat well in a 350°F oven for 8-10 minutes.
Frequently Asked Questions
Why is my puff pastry veggie tart soggy in the middle?
Excess moisture from vegetables is usually the culprit. Slice your veggies thin, pat them dry with a paper towel, and avoid overloading the center of your puff pastry veggie tart so the pastry can crisp up properly.
Can I make this puff pastry veggie tart ahead of time?
You can prep the ricotta mixture and slice the vegetables up to a day ahead, but assemble and bake the tart just before serving for the flakiest, crispiest crust.
What vegetables work best in a puff pastry veggie tart?
Zucchini, bell peppers, cherry tomatoes, red onion, and squash are ideal since they roast quickly and release moderate moisture. Mushrooms and asparagus are great additions too.
Can I freeze puff pastry veggie tart?
It's best enjoyed fresh, but you can freeze baked and cooled slices for up to a month. Reheat directly from frozen in a hot oven to help restore the pastry's flakiness.
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