Packed with fresh vegetables and a flaky crust, here are 4 delicious veggie tart ideas that will leave you wanting more. The perfect appetiser or light meal.
If you’re looking for a tasty and satisfying appetiser or a light meal, these veggie tarts are the way to go. These delicious tarts are filled with a variety of fresh vegetables and encased in a flaky puff pasty crust. With four different veggie tart ideas to choose from, you’ll be sure to find one that leaves you wanting more.
For a tasty alternative try this tomato galette.
In this post
How to make these veggie tarts
Step 1: Cut out the pastry
To save time, I use a store-bought puff pastry sheet and cut it into 4 equal rectangles.
To line the oven tray I use the parchment paper the puff pastry comes packaged in. The parchment paper is brushed with olive oil.
For additional flavour, I scatter some dried mixed herbs on top and season with salt and paper.
Step 2: Arrange the vegetable fillings
The vegetables are then arranged in 4 different rectangles around the oven tray. Each rectangle should be slightly smaller than the puff pastry rectangles.
Each vegetable rectangle is then topped with its own topping. Here I use chopped Kalamata olives for the tomatoes, goat cheese slices for the beetroot, pesto for the courgette, and grated cheese for the asparagus.
Step 3: Cover the vegetables with the pastry
All that is left to do is to cover each vegetable rectangle with a rectangle of puff pastry and using a fork, press the edges of each tart to create a border all around.
These veggie tarts take around 20 to 25 minutes in the oven.
Step 4: Flip and serve
Once the veggie tarts are done, flip them over with a metal turner or spatula. Scatter any topping you wish, like walnuts on top of the beetroot tart and serve straight away.
More topping ideas
This recipe is really versatile. It is ideal to use up any small quantity of vegetables, cheese, or condiments that might be lurking at the back of your fridge. Here are some additional suggestions that you can adapt depending on what you have at hand or what is in season:
- Aubergine + balsamic vinegar + basil
- Sliced potatoes + rosemary
- Roasted pepper + pomegranate molasse + walnuts
- Mushrooms + blue cheese
- Butternut Squash + blue cheese
- Brussels sprouts + apple + goat cheese
- Carrots + capers + dill
- Figs + goat cheese
- Shallots + balsamic vinegar
- Onion + blue cheese + walnuts
How to serve these veggie tarts
These veggie tarts are versatile and can be enjoyed in various ways. They can be served as a delicious appetiser, a light lunch, or even a satisfying dinner. Additionally, they are a fantastic choice for a buffet spread.
I hope you enjoy this veggie tart recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this recipe
Veggie Tarts
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 sheet of puff pastry
- 2 tbsp olive oil
- 2 tbsp dry mixed herbs
- salt & pepper
FOR THE TOMATO TART
- 1 handful cherry tomatoes halved
- 2 Tbsp chopped Kalamata olives
FOR THE BEETROOT TART
- 1 medium cooked beetroot finely sliced
- 4 to 6 slices goat cheese
- 4 walnuts
FOR THE COURGETTE TART
- 1 small courgette finely sliced
- 1 1/2 Tbsp pesto
FOR THE ASPARAGUS TART
- 1 small handful of asparagus tips
- 1 small handful of grated cheddar
Instructions
- Preheat the oven to 400°F/200°C/180°C Fan.
- Roll out the pastry sheet and cut in into 4 equal rectangles.1 sheet of puff pastry
- Line an oven tray with parchment paper (or use the puff pastry parchment paper).
- Brush the parchment paper with olive oil, scatter the dry herbs and season with salt and pepper.2 tbsp olive oil, 2 tbsp dry mixed herbs, salt & pepper
- Arrange the tomatoes in the bottom left-hand corner of the parchment paper in a rectangular shape slightly smaller than the pastry rectangles.1 handful cherry tomatoes
- Do the same with the beetroot in the bottom right-hand corner, followed by the courgette and asparagus at the top of the tray.1 medium cooked beetroot, 1 small courgette, 1 small handful of asparagus tips
- Top the tomatoes with chopped Kalamata olives, the beetroot with goat cheese, the courgette with pesto, and the asparagus with grated cheese.2 Tbsp chopped Kalamata olives, 4 to 6 slices goat cheese, 1 1/2 Tbsp pesto, 1 small handful of grated cheddar
- Cover each vegetable rectangle with a rectangle of puff pastry. Using a fork, press the edges of each tart to create a border all around.
- Bake in the oven for 20 to 25 minutes, until the puff pastry is golden.
- Using a metal turner or spatula, turn each tart over.
- Scatter some walnuts on top of the beetroot tart and serve straight away.4 walnuts
Video
Nutrition
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Frequently Asked Questions About These Veggie Tarts
You can serve these tarts on their own or with a side of crisp green salad dressed with a light dressing.
While fresh vegetables are often preferred for veggie tarts, you can use frozen vegetables if you thaw and drain them first. Excess moisture from frozen vegetables can make the tart filling watery.
You can season veggie tarts with a variety of herbs and spices such as thyme, rosemary, basil, oregano, garlic powder, or red pepper flakes. Seasonings should complement the vegetables and cheese you choose.
Cheeses like goat cheese, feta, mozzarella, cheddar, Gruyère, and Parmesan are often used in veggie tarts. The choice of cheese can enhance the flavour and texture of your tart.
Store leftover veggie tarts in an airtight container in the fridge for up to 2-3 days. Reheat them in the oven or microwave before serving.
3 Must-Try Tart Recipes
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