Description
A delightful and easy-to-make Garden Vegetable Tart featuring a flaky puff pastry crust topped with a creamy blend of cream cheese and sour cream, fresh cherry tomatoes, sweet corn, broccolini, and crumbled feta cheese, garnished with fresh chives. Perfect as a savory snack or light meal, especially during summer when fresh garden vegetables are abundant.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry (thawed)
Cheese Mixture
- 8 oz. cream cheese (room temperature)
- ⅓ cup sour cream
- 1½ tsp lemon juice
- ½ tsp Italian seasonings
- ½ tsp black pepper
Vegetables & Toppings
- 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)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking the tart.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry into a 10”x12” rectangle. Transfer the rolled-out dough onto a parchment-lined baking sheet carefully.
- Score and Dock Pastry: Using the back of a paring knife, score a border ½” from the edges all around the pastry without cutting through. Then, use a fork to poke holes every ½” inside the border to prevent it from puffing excessively during baking.
- Bake the Puff Pastry: Place the pastry in the oven and bake for 18-20 minutes, until it turns golden brown. Remove from the oven and allow it to cool. If the center has puffed up, gently press it down to create an even surface.
- Make the Cheese Mixture: In a medium bowl, combine cream cheese, sour cream, lemon juice, Italian seasonings, and black pepper. Stir together until smooth and creamy.
- Spread Cheese Mixture: Evenly spread the cream cheese mixture within the scored borders of the cooled pastry base.
- Add Vegetables and Cheese: Arrange the halved cherry tomatoes, sliced corn, chopped broccolini, and crumbled feta cheese evenly over the cream cheese layer.
- Garnish and Serve: Sprinkle the chopped fresh chives over the top of the tart. Serve immediately or at room temperature for a delicious summer snack or light meal.
Notes
- This tart is highly versatile – feel free to use any fresh vegetables you have on hand.
- To ensure the puff pastry bakes evenly, make sure to score and prick the dough as described.
- Letting the tart cool slightly before spreading the cheese mixture helps prevent it from melting and sliding off.
- This recipe serves 4, making it ideal for a small gathering or family meal.
- For a vegan version, substitute cream cheese and sour cream with plant-based alternatives, and replace feta with vegan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 569 mg
- Fat: 51 g
- Saturated Fat: 22 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 89 mg
