Name: Garden Vegetable Tart with Cream Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 sheet frozen puff pastry (thawed); 8 oz. cream cheese (room temperature); ⅓ cup sour cream; 1½ tsp lemon juice; ½ tsp Italian seasonings; ½ tsp black pepper; ½ pint cherry tomatoes (halved); 1 ear fresh corn (sliced off cob); ½ bunch broccolini (chopped); ½ cup feta cheese (crumbled); 2 Tbsp fresh chives (chopped)

If you love fresh, vibrant flavors wrapped up in a flaky crust, then this Garden Vegetable Tart with Cream Cheese Recipe is going to become a fast favorite. I absolutely love how the combination of cream cheese and fresh veggies gives you a light yet satisfying bite that feels like summer in every forkful. Whether you’re looking for an easy appetizer or a casual lunch, stick around—I’m sharing all my best tips so you nail this tart every time.

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Why You’ll Love This Recipe

Easy to Make: Even if you’re not a pro baker, the puff pastry does most of the work for you.
Fresh Flavor Boost: The cream cheese base keeps it creamy without weighing it down.
Perfect for Any Occasion: It’s just as great for a weeknight snack as it is for a garden party.
Customizable: You can swap veggies based on what’s fresh or what you love most.

The image shows a rectangular vegetable tart cut into six pieces on a brown baking sheet, placed on a white marbled surface. The tart has a golden, flaky crust as the bottom layer. On top of the crust is a smooth, white creamy layer spread evenly. The third layer is made up of bright, fresh vegetables including halved red cherry tomatoes, small green broccoli florets, and yellow corn kernels scattered all over. White crumbled cheese is sprinkled generously across the vegetables, adding a soft texture contrast. The tart pieces are neatly separated with some crumbs near the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe is all about balancing creamy tang with fresh, crunchy veggies—all atop a buttery puff pastry crust. Each ingredient plays a role in layering those bright, fresh flavors you’ll find irresistible.

Frozen Puff Pastry: Be sure to thaw it properly for easy rolling and even baking.
Cream Cheese: Let it come to room temperature for smoother mixing and spreading.
Sour Cream: Adds a subtle tang that lightens up the cream cheese filling.
Lemon Juice: Just a little brightens the whole tart.
Italian Seasonings: A quiet background note that pairs beautifully with fresh vegetables.
Black Pepper: Freshly ground is best to give a gentle kick.
Cherry Tomatoes: Halved for juicy bursts of sweetness.
Fresh Corn: Sliced right off the cob for that sweet crunch.
Broccolini: Chopped small to balance texture and add an earthy flavor.
Feta Cheese: Crumbled for a tangy, salty contrast.
Fresh Chives: Chopped and sprinkled on top for a mild onion note and pretty garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Garden Vegetable Tart with Cream Cheese Recipe is totally flexible—feel free to play around with what you have in your fridge or what’s in season. You can easily make it your own!

Swap Veggies: I once used roasted red peppers and zucchini instead of broccolini, and it was just as delicious.
Go Vegan: Use plant-based cream cheese and sour cream alternatives, and skip the feta or use a vegan cheese substitute.
Spice It Up: Add a sprinkle of red pepper flakes or swap Italian seasoning for za’atar for some Middle Eastern flair.
Make Mini Tarts: I’ve shaped the dough into smaller rounds for individual servings, which is great for parties.

How to Make Garden Vegetable Tart with Cream Cheese Recipe

Step 1: Prepare and Bake the Puff Pastry Base

Start by preheating your oven to 400°F. On a lightly floured surface, roll the thawed puff pastry out into a 10”x12” rectangle—don’t stress about it being perfect; rustic shapes add charm here. Transfer it carefully onto a parchment-lined baking sheet. Next, use the back of a paring knife to score a border about ½ inch from all edges—this helps the edges puff up nicely without the middle rising as much. Then, poke holes inside the border with a fork every half inch—that’s a neat trick I discovered to keep the center from ballooning too high. Bake the puff pastry for about 18-20 minutes until it’s golden brown and crisp. If the center rises too much, don’t worry—I gently press it back down with the back of a spoon once it’s cool enough to handle.

Step 2: Mix the Cream Cheese Filling

While the pastry bakes, let’s whip up the creamy filling. In a medium bowl, combine the cream cheese, sour cream, lemon juice, Italian seasoning, and black pepper. I find stirring it together with a spatula works best to get a smooth, spreadable texture. It’s important that the cream cheese is at room temperature—that way, it blends seamlessly and spreads without tearing the pastry.

Step 3: Assemble Your Garden Vegetable Tart

Once the puff pastry has cooled a bit, spread the cream cheese mixture evenly inside the scored border. You’ll see how this creamy layer offers the perfect canvas for the fresh veggies. Arrange the halved cherry tomatoes, fresh corn slices, chopped broccolini, and crumbled feta cheese on top. I like to scatter them evenly so each bite gets a little bit of everything. A sprinkle of fresh chives right before serving adds that final pop of color and a mild oniony bite that I adore.

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Pro Tips for Making Garden Vegetable Tart with Cream Cheese Recipe

Thaw Puff Pastry Properly: I’ve found the best results come when the puff pastry is thawed in the fridge overnight, not at room temperature, to avoid stickiness.
Don’t Skip Docking: Poking holes inside the border really keeps the tart’s center from puffing unevenly—I’ve tried without it, and the center sometimes gets too puffy and wobbly.
Room Temperature Cream Cheese Is Key: Mixing the filling when the cream cheese is cold results in lumps and makes spreading difficult.
Press Center if Needed: If your puff pastry center rises too much, pressing it gently after baking keeps the tart flat and perfect for layering toppings.

How to Serve Garden Vegetable Tart with Cream Cheese Recipe

The image shows several square slices of a flat crust topped with three visible layers: a base layer of golden, flaky crust, a middle layer of creamy white spread, and a top layer with fresh green broccoli florets, bright red halved cherry tomatoes, small yellow corn kernels, and white crumbled cheese, with small green chive pieces sprinkled over. The slices rest on a brown paper surface, and the background has an ear of corn and a red tomato slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this tart with a handful of fresh herbs—chives are a staple, but sometimes I add a pinch of basil or even some mint leaves for an unexpected twist. A light drizzle of good-quality olive oil just before serving brings everything together beautifully.

Side Dishes

Your Garden Vegetable Tart shines on its own but pairs wonderfully with a crisp green salad or a bowl of chilled gazpacho. For a heartier meal, I sometimes serve it alongside grilled chicken or salmon to balance the fresh veggie palate.

Creative Ways to Present

For a special occasion, I’ve arranged the vegetables in a pretty pattern—like concentric circles or rainbow stripes—before sprinkling the feta and chives. It’s a real showstopper on the table and makes a great centerpiece that’s both delicious and delightful to look at.

Make Ahead and Storage

Storing Leftovers

After enjoying this tart, I usually wrap leftovers tightly with plastic wrap or place them in an airtight container in the fridge. It stays fresh for up to two days, though I recommend eating it sooner rather than later for the best texture.

Freezing

I’ve found freezing this tart isn’t ideal once assembled with fresh veggies—the pastry tends to lose its crispness, and the veggies get soggy. If you want to freeze, consider freezing just the baked puff pastry base and assembling the tart fresh later.

Reheating

To warm up leftovers, I gently reheat them in a 350°F oven for about 8-10 minutes. This keeps the pastry flaky without melting the cream cheese topping too much. Avoid the microwave if you want to maintain the crisp edges!

FAQs

Can I use fresh puff pastry instead of frozen?

Absolutely! Fresh puff pastry works just as well—just be careful when rolling it out since it can be softer and stickier. Make sure it’s chilled so it holds its shape during baking.
What other vegetables can I add to this tart?

You can use almost any fresh or roasted vegetables—think zucchini, bell peppers, asparagus, or even sautéed mushrooms. Just make sure to cut them into small pieces so they cook evenly and don’t weigh down the pastry.
Can I make this tart vegan-friendly?

Yes! Swap the cream cheese and sour cream for plant-based alternatives, and use a vegan cheese like almond-based feta or skip the cheese toppings altogether. The veggies and crust will still shine!
Should I pre-cook any vegetables before adding?

Since the vegetables are fresh and thinly sliced or chopped, no pre-cooking is needed. They’ll stay crisp-tender, which adds a lovely texture to the tart.
How do I prevent the puff pastry from getting soggy?

Scoring the border and docking the pastry helps keep it crisp. Also, make sure to bake the puff pastry fully before spreading on the cream cheese mixture. The creamy spread acts as a barrier to prevent sogginess.

Final Thoughts

This Garden Vegetable Tart with Cream Cheese Recipe has a special place in my kitchen because it’s so easy, visually stunning, and packed with fresh flavor. I love sharing it with friends on warm evenings—it’s the kind of recipe that sparks conversation and compliments. So next time you’re craving something fresh, creamy, and colorful, give this a try. I promise you’ll be glad you did!