This veggie puff pastry tart is perfect for using up an assortment of seasonal vegetables. This vegan recipe is easy to customise and needs just 15 mins prep time.
This is a recipe we’ve used loads over the last few months. It’s really simple to put together, and delicious served hot or cold.
This puff pastry tart is super versatile as you can customise the veggies to suit you. It’s great for those random odds and ends of veggies you have left in the fridge.
And when you’ve got a glut of something homegrown (zucchini and tomatoes I’m looking at you!) and you want an easy way to use them up - this tart is ideal.
It’s a really simple recipe which lets the flavour of the veggies be the star of the show. But there’s loads of ways you can vary or season it too!
Puff pastry in a block vs sheets
Puff pastry comes in both blocks or ready rolled sheets. We usually use the block type, as you get more pastry for less money. But the rolled sheets are super convenient time wise, so go ahead and use that if you prefer.
Blocks usually have more pastry than sheets. So if you're using a sheet, you might want to reduce the amount of veggies or use bit extra pastry.
Is puff pastry vegan?
Whilst traditional puff pastry is made with butter, several brands of puff pastry are accidentally vegan.
If you are in the UK, most of the Jus-Rol brand is suitable for vegans (just avoid the all butter sheet). They do a gluten free sheet too and their croissants in a tube are also vegan friendly!
For our US friends, Pepperidge Farm Puff Pastry Sheets are certified vegan.
And you can also make your own vegan puff pastry too.
Defrosting frozen puff pastry
For best results, defrost frozen puff pastry overnight in your fridge. Alternatively, block take around 2 hours at room temperature, and sheets need around 40 minutes.
It’s much easier to roll out the pastry if it has been out of the fridge for 15 minutes.
What vegetables work well?
The idea of this vegetable tart is that it is supposed to be really easy! Using veggies that don’t have to be precooked make this tart much quicker and easy to prepare.
For the tart pictured we’ve used:
- Cherry tomatoes
- Courgette / zucchini
You could also try:
- Roasted squash
- Caramelised onions
- Artichoke hearts
- Apple slices
Just thinking about all the possibilities is making me hungry!
We suggest not to use too many veggies that give off a lot of water (like zucchini) as they can make the pastry a little soggy.
Step by step
Step 1 - Cut all your veggies and toss them with the oil, herbs, salt and pepper.
Step 2 - If using a block of puff pastry, roll it out on a floured board into a 25 x 35 cm (10 x 14 inch) rectangle.
Step 3 - Transfer the pastry onto a lined baking tray, and score a border 1 cm in from the edge of the pastry.
Step 4 - Spread the veggies evenly over the pastry base, avoiding the border, and bake for 25-30 minutes at 200C / 390F.
There’s so many ways you can vary this puff pastry tart. We want you to have fun with it!
Here’s just a few ideas:
- Add some of our yummy vegan chorizo on top.
- Go pizza style and add a layer of tomato puree on the pastry before baking, and top with vegan cheese.
- Add some spoonfuls of this gorgeous basil pesto.
- Add some spices into the mix, such as paprika, caraway or cumin seeds.
- Sprinkle some easy-to-make sunflower seed vegan 'parmesan' on top. Super flavour boost!
Instead of making one big tart, you can also make cute individual tartlets. Cut the pastry into squares around 12cm / 5 inches and score a square border around them 1 cm from the edge.
We hope you enjoy this mediterranean vegetable tart! Check out these other easy veggie recipes:
This refreshing Tomato and Cucumber Gazpacho
Our colourful Lentil Salad
And this creamy Vegan Korma
Puff Pastry Vegetable Tart
- 1 block (500 g) puff pastry
- 1 onion sliced
- 1 (150 g) red pepper diced
- 4 (80 g) mushrooms sliced
- 1 (150 g) zucchini / courgette sliced
- handful (80 g) cherry tomatoes halved
- 2 cloves garlic finely chopped
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tsp dried herbs
- basil optional for serving
- Prepare your puff pastry block. If frozen, defrost overnight in the fridge or 2 hours at room temperature. If chilled, remove from the fridge 15 minutes before using. You can also use a ready rolled sheet.
- Preheat your oven to 200°C or 390°F.
- Chop all the veggies - the onion, pepper, mushrooms, zucchini, tomatoes and garlic - then toss them in the olive oil, herbs, salt and pepper.
- Lightly dust a wooden board with flour and roll out the puff pastry into a rectangle of 25 x 35 cm (10 x 14 inch).
- Transfer the pastry to a lined baking tray and using a sharp knife, lightly score a border 1 cm in from the edge of the pastry rectangle. This allows the pastry to puff up and make a nice border to the tart.
- Next, spread the vegetables evenly over the pastry base, avoiding the border around the edge.
- Bake in the oven for 25-30 minutes until the puff pastry edge is crisp and golden brown.
- Transfer to a wooden board to slice and serve, and top with fresh basil if desired.