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Puff Pastry Veggie Tart with Basil Ricotta

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A flaky puff pastry veggie tart topped with creamy basil ricotta and colorful roasted vegetables, perfect for brunch or a light dinner.

Ingredients

Scale
  • 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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. In a bowl, mix the ricotta, chopped basil, minced garlic, salt, and pepper until smooth.
  4. Spread the ricotta mixture evenly over the pastry, staying inside the scored border.
  5. Toss the zucchini, squash, bell pepper, onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
  6. Arrange the vegetables over the ricotta layer in an overlapping pattern.
  7. Sprinkle shredded mozzarella and red pepper flakes over the vegetables.
  8. Brush the exposed pastry border with the beaten egg.
  9. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown.
  10. 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.

Find it online: https://www.receipster.com/puff-pastry-veggie-tart-with-basil-ricotta/