This roasted vegetable and ricotta puff pastry tart is a simple yet elegant dish featuring creamy ricotta, savory herbs, and colorful veggies on a flaky puff pastry base, perfect for holiday gatherings or easy weeknight meals.
Prep Your Vegetables: Use a mandoline to thinly slice the sweet potato, zucchini, and tomato. (Feel free to swap in other favorites like bell peppers or mushrooms!) Thin slices ensure quick, even cooking.
Make the Ricotta Mixture: In a small bowl, mix together the ricotta cheese, egg, garlic powder, salt, and thyme until smooth and creamy.
Prepare the Puff Pastry Base: Roll out the puff pastry onto a baking sheet. Trim ½ inch off the edges to create strips and set them aside. Spread the ricotta mixture evenly over the pastry base.
Add the Veggies: Arrange the sliced veggies in a decorative pattern on top of the ricotta layer—alternating colors for a festive look. Drizzle the vegetables with a little bit of olive oil and a sprinkle of salt.
Top with Feta Crumbles:Sprinkle feta crumbles over the arranged veggies for a tangy, salty kick that complements the creamy and savory flavors.
Create a Puff Edge: Use the reserved pastry strips to frame the tart edges. Optional: brush the edges with egg wash for a golden brown finish.
Bake to Perfection: Preheat your oven to 350°F and bake for 20–25 minutes, or until the pastry is puffed and golden, and the veggies are tender.
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Roasted Vegetable and Ricotta Puff Pastry
Equipment
Ingredients
Instructions
Notes
Nutrition