Puff Pastry Vegetable Tart

Mon, 28 July 2025

Puff Pastry Vegetable Tart

Ingredients:

• 1 roll of puff pastry, preferably all butter (320g)
• 170g ricotta cheese
• Pinch of fine sea salt
• ½ tsp freshly ground black pepper
• Fresh thyme leaves
• A mix of summer vegetables, such as sliced tomato, sliced courgette, mushrooms, asparagus, etc. (around 200g)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 Tbsp grated aged hard cheese, such as parmesan or Gran Padano
• 1 tsp extra virgin olive oil
• Extra butter for greasing

Directions:
1. Line a baking tray with parchment paper
2. Preheat oven to 200 degrees C
3. Unroll the puff pastry onto the lined baking sheet
4. Score a line around the rectangle (not cutting all the way through) leaving a border of about ¾” around.
5. In a medium bowl, whisk the ricotta, salt and pepper.
6. Spread evenly within the score lines of the pastry sheet.
7. In a large bowl, toss together the sliced vegetables, lemon juice, lemon zest and a pinch of salt.
8. Drain.
9. Layer on the ricotta.
10. Top with grated cheese.
11. Drizzle with extra virgin olive oil.
12. Sprinkle with a few thyme leaves.
13. Beat the egg with a dash of water.
14. Using a pastry brush, brush the pastry border.
15. Bake for 35 minutes.
16. Cool slightly before slicing.
17. Enjoy warm. Serve with a simple side salad for a light summer lunch.