thepioneerwoman4.0
Easy Summer Vegetable Tarts
Make delicious and easy summer vegetable tarts with flaky puff pastry, pesto ricotta, squash, zucchini, and tomatoes for an effortless appetizer or main recipe.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●knife
- ●pan
📝 Preparation Steps
1
Position an oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Line another baking sheet with paper towels or a clean kitchen towel.
2
In a medium bowl, mix together the ricotta, pesto, ¼ cup of the parmesan cheese, and ¼ teaspoon of the salt. Use a sharp knife or a mandoline to slice the zucchini and yellow squash into ⅛-inch-thick slices. Spread the vegetables on the towel-lined baking sheet and sprinkle with the remaining ½ teaspoon salt.
medium zucchini (about 8 ounces)1medium yellow squash (6 to 8 ounces)1
3
On a work surface, unfold the puff pastry sheets and cut each of them lengthwise into 3 rectangles. Place the pastry on the prepared baking sheets. Leaving a ¼-inch border, prick the center of the puff pastry rectangles with a fork and brush the border with the beaten egg.
large egg, beaten1
4
Spoon about 3 tablespoons of the ricotta mixture onto each puff pastry sheet, spreading within the border. Pat dry the zucchini and yellow squash and shingle them on the tarts. Nestle the tomatoes around the vegetables, then drizzle the tarts with olive oil. Sprinkle with the pepper and remaining ¼ cup parmesan.
medium zucchini (about 8 ounces)1medium yellow squash (6 to 8 ounces)1Olive oil, for drizzling
5
Bake until the puff pastry is golden brown, 18 to ⏱️ 20 minutes, rotating the pans and swapping them between the upper and lower racks after ⏱️ 15 minutes. Allow the tarts to cool for ⏱️ 5 minutes on the baking sheets before moving them to a wire rack.
6
Sprinkle with the basil before serving.
Nutrition Facts
calories
654 Calories
fat Content
46 g
fiber Content
3 g
sugar Content
2 g
sodium Content
581 mg
protein Content
15 g
trans Fat Content
0 g
cholesterol Content
54 mg
carbohydrate Content
43 g
saturated Fat Content
13 g
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