Last updated on May 31st, 2021
Please enjoy this recipe from my “Perfect Vegetable Tart” video that was recently published on YouTube (click here to watch the episode). The tart has three remarkable components: a puff pastry base that is not only crispy on the sides, but on the bottom too; a swoon-worthy center of creamy mascarpone, and a topping of whatever vegetables you like or happen to have on hand.
The trick is to roast the vegetables before adding them to the tart. Why? Because roasting evaporates excess moisture that would otherwise render the crust soggy. You will need only 3 1/2 – 4 cups of vegetables for the tart.
You might like to serve this tart for a casual lunch or light supper. Or, do what I plan to do, and serve it at your next cocktail party. The tart can be sliced into 8 (or more) finger-friendly pieces. You can count on each piece to remain crisp and wonderful for up to 4 hours. I know, because the first time I made the tart, I ate all 8 pieces of it over a 4 hour period. Oh, the sacrifices I make in the name of recipe testing. xKevin
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And here’s the printable recipe:
Puff Pastry Vegetable Tart
For the Vegetable Topping
- Florets from a small crown of broccoli*
- 1 small red bell pepper*
- 1 small red onion*
- Olive oil to drizzle
- Salt and freshly-ground black pepper
For the Mascarpone center
- 1 large egg
- 2-3 tablespoons grated Parmesan or Asiago cheese
- A pinch of salt and grinds of black pepper
- 1 teaspoon garlic powder
- 3/4 cup Mascarpone (available in any supermarket)
For the pastry crust
- A handful of shredded Swiss cheese
- 1 sheet cold puff pastry dough (approximately 13.2 ounces)
- 1 scallion, finely sliced
- The leaves from 3-4 stems of thyme
- Baby arugula ("Rocket") leaves, for garnish
- Center the oven rack; preheat the oven to 425°F. Cut the brocoli florets and the bell pepper into rough half-inch pieces, and slice the onion into thin half-moons. Put the veggies on a small baking sheet, and give them a light drizzle of olive oil and a sprinkling of salt and pepper. Toss to coat. Roast the veggies in the preheated oven until they soften and color just slightly -- 18-20 minutes. Set aside to cool. Do not turn off the oven!
- Whisk the egg, Parmesan (or Asiago), and seasonings in a medium bowl. Then whisk in the mascarpone. Whisk until the mixture becomes fairly smooth. Set aside.
- On a parchment-lined baking sheet, scatter the Swiss cheese in a rough 13x10-inch rectangle. On a non-floured work surface, roll the puff pastry dough into a (rough) 13x10-inch rectangle. Transfer the pastry to the baking sheet, laying it directly on top of the cheese. Using a sharp knife, score a 3/4-inch border all along the edge of the dough.
- Spread the mascarpone mixture evenly over the dough, staying within the scored border. Scatter the vegetables over the mascarpone in a single layer. Sprinkle on the optional sliced scallion and thyme leaves.
- Bake in the preheated oven until the pastry puffs and colors and the mascarpone is cooked through -- about 25 minutes. Cool on the baking sheet for 5 minutes, then slide the tart -- still on its parchment paper -- onto a wire rack. Let cool for 10 minutes before slicing into 8 portions.