Rustic Summer Veggie Tart with Herbed Ricotta
A flaky, colorful tart that feels like a farmers market bouquet you can eat.
This savory tart is the kind of dish that steals the show at brunch, potlucks, or weeknight dinners on the porch. It’s built on a buttery puff pastry base (hello, store-bought magic), layered with creamy herbed ricotta, and topped with a rainbow of farm stand veggies—zucchini, cherry tomatoes, sweet peppers, and fresh basil.
It’s eye-catching, flexible, and most importantly: delicious. It’s also budget-friendly when you grow or grab your veggies locally!
🌈 Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 cup ricotta cheese
- 1 clove garlic, minced
- 1 tablespoon chopped fresh herbs (basil, thyme, chives)
- Salt and pepper to taste
- 1 zucchini, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 small sweet pepper, sliced into rings
- 1 egg (for egg wash)
- Olive oil, for drizzling
- Optional: drizzle of honey or balsamic glaze
👩🍳 Instructions:
- Preheat and prep
Preheat oven to 400°F. Line a baking sheet with parchment paper. - Roll out the pastry
Lightly roll out the puff pastry on a floured surface to smooth edges. Transfer to the baking sheet and use a knife to score a 1-inch border around the edge (don’t cut all the way through). - Make the herbed ricotta
In a bowl, mix ricotta, garlic, herbs, salt, and pepper. Spread this mixture inside the border. - Add the veggies
Arrange zucchini, tomatoes, and sweet peppers over the ricotta in a pretty pattern. Try alternating colors or spiraling outward for visual impact. - Brush and bake
Beat the egg and brush the border of the pastry. Bake for 25–30 minutes, or until golden brown and puffed. - Finish & serve
Let cool slightly, then drizzle with olive oil, a little honey, or balsamic glaze. Sprinkle with more fresh herbs or flaky salt if desired.
🌿 Farm Stand Tip:
This tart is endlessly customizable. Swap in eggplant, corn, or even thin slices of potato. It’s just as good cold the next day for lunch or tucked into a picnic basket.
