Any Vegetable Tart Recipe (2024)

I don't know why she didn't mention it, but Melissa Clark's roasted Ratatouille makes a divine vegetable tart, once the vegetables have been roasted. I make it on Martha Rose Shulman's Whole Wheat Yeasted Olive Oil Pastry.

A single sheet of Dufour puff pastry comes in 14 ounce boxes and is made with butter. I am able to get it at Whole Foods. I'd check local retailers to see if it is available. Once you try it, you'll never settle for Pepperidge Farm again. Trader Joe's also sells 18.3-oz. boxes puff pastry made with butter, but that is for two sheets. It's much more affordable than Dufour. I have never tried it, but hear it's very good. I'm not sure Trader Joe's puff pastry is available year round.

Used this as inspiration. Dufour pastry, fresh ricotta/chives/thyme/fresh oregano/lemon zest/egg/parm for base, topped with asparagus/chopped tomato/smoked salmon, drizzled balsamic glaze over top to serve. The straight-from-the-fridge leftovers the next day were, to me, even better than fresh out of the oven! Bottom of pastry was well-browned at 25 minutes.

We experienced creme fraiche too runny for the base, but ricotta alone lacked the tang we love. Our solution: 1/2 cup ricotta plus 1/4 cup creme fraiche. Now we get the thick, firm base with the flavor profile to set off the vegetables. We also roast cherry tomatoes first, then add them to the tart to bake. This is now a weekly favorite!

1/2 cup creme fraiche and 1/4 cup goats cheese

Not sure what happened, but the creme fraiche ran all over everywhere. Next time I will use at least 1/4 cup less.

Dufour puff paste is the way to go - I found it at my local health food store in Blairstown, NJ. And I love, love, love recipes like this that are a template for improvisation. I wasn’t able to get crème fraiche, but a small pkg of cream cheese thinned with heavy cream worked very well. Mixed it with smoked gruyere and some minced fresh herbs and topped with asparagus and thinly sliced ham. Elegant, tasty and easy - a winner.

Thoughts on how to veganize this recipe? Thanks!

The same thing that happened to Annie happened to me: when I whisked the creme fraiche into the egg and cheese mixture it suddenly turned into soup. It was like the consistency of buttermilk. I tried to put only a thin layer on the pastry but it still ran everywhere. I baked it anyway and it tasted pretty good, though looked like a mess. I’d make it again, but try to troubleshoot the soupy creme fraiche sitch somehow. Less creme, or maybe less whisking.

I made two versions, for my first post-vaccination outdoor dinner party: one with sauteed mushrooms, grilled red onions and grilled red peppers; and one with brocconlini, asparagus, and scallions. I used Dufour puff pastry which is the absolute best. I also did the Gruyere layer on the bottom of the pan, which gave the pastry an extra lovely cheesy flavor. I agree with the previous comment about the refrigerated leftovers being even better than the fresh-from-the-oven tarts!

Melissa is not lying - this is equally delicious with roasted winter veg. wanted to share that i subbed the mascarpone/crème fraiche with 1/4 C heavy cream and 1/4 C chèvre and it worked beautifully. classic Clark: low key recipe with a delicious elegant outcome. five stars.

This is easy and very pretty. I used up asparagus, cherry tomatoes, and scallions and will definitely be making it again! I actually made two - using Dufour and Pepperidge Farm puff pastry because I had one of each in freezer. Dufour was done closer to 25 mins exactly where as the Pepperidge Farm took longer - closer to 35. Same vegetables.

I agree there was way too much of the creme fraiche mixture and that it was quite runny. Great recipe though, just wish I had seen the notes before I made it. Even so, I used only about a third of the mixture which was plenty and stayed in the border of the pastry. Also, cooked about 20 minutes only to avoid to burning. Used broccolini, precooked shallots and peppers, and asparagus. Delicious. Also used Dufour pastry which came in almost exactly right size, so no real need to roll it out.

This has become our go-to clean-out-the-fridge recipe. We’ve done it with leftover ricotta from a pasta recipe in place of crème fraiche and with jarred pesto for a really lazy version. Haven’t worried about the precise size of the pastry; anything that fits on our half sheet-pan is fine! For our five-year-old, we add shredded mozzarella once it comes out of the oven, “hiding” the vegetables and making him “pizza.”

To make this dairy free I used half a 6-oz tub of dairy-free Boursin cheese (from Trader Joes) mixed with an egg in place of the cheese mixture, and used Pepperidge Farm puff pastry that is made with oil not butter - a big hit with my dairy-allergic family.

The liquid quantity of the creme fraiche was too much. I reserved it and added an egg and some more parmesan along with leftover vegetable to make two small ramekins for future consumption.

Used this recipe as a loose inspiration: All-butter puff pastry. Used chopped multicolor carrot coins, thinly sliced mushrooms, fresh spinach, and white northern beans slightly mashed up. Combined with a whisked egg (white because we didn't have whole eggs), sharp cheddar, and lemon base. Placed pastry dough in a 9x9 pan, filled up with filling, folded pastry so it covered top of filling. Even though it was a summery dish, it came out beautifully at Friendsgiving.

Enjoyed this! My husband LOVED it. I used marscapone with rosemary. I charred fresh Lebanese squash chip, after sweating them and sliced onion rings in the grill pan; fresh cherry tomatoes chopped in half. Final sprinkle of za’atar over the top. Really great!!

Someone asked about vegan options. I’m not vegan but noticed Whole Foods sells a plant based puff pastry. You could try that and then thin a cashew based cheese with just a little almond milk. Skip anchovies and add a little miso to the onions at the end for umami. This is a tougher one to translate into vegan though since so much of the flavor comes from the butter in the crust.

Used Boursin cheese thinned with a little sour cream. Total yum with asparagus and corn.

Like a few others commented, I used this a guide. I used just ricotta and flavored with lemon juice, lemon zest, thyme, oregano, salt and pepper. I carmelized red onions then on top added artichoke hearts (from a can) and cherry tomatoes. When it came out of the oven I drizzled good quality balsamic vinegar. It was delicious!! So easy -- and great feedback from my guests. Will definitely do again!

This is the best savory tart recipe! Sautéed spinach and leeks tonight, had asparagus and crème fraiche. The shredded cheese under the pastry is a must. Added a bit of prosciutto once out of the oven. Mine was nicely browned in 25 minutes. So good!

This was way too fussy for the outcome. Flavor was good, but cheese stuck to the parchment paper and not the bottom of the crust, and even though I used mascarpone, I found the liquid too runny. Definitely not something I would want to serve company.

For my palate the lemon at the end was essential. I used sweet potatoes and squeezed fresh lemon juice on them before serving the tart. Heavenly.

I made the tart with Dufour puff pastry, 1/2 cup ricotta and 1/4 cup crème fraîche with the shredded Gruyère beneath the puff pastry. I used roasted green and orange bell peppers, with a bit of red onion, sautéed mushroom slices, and halved cherry tomatoes. Thank you for all your comments. It helped me made a perfect tart. Can’t wait to eat a slice with my neighbors at the potluck.

Taking note of the creme fraiche issue, I subbed 2.5 oz of chèvre and added a heaping tablespoon of plain Greek yogurt (for the tang). I was also very generous with the parm because more cheese is better! I added fresh oregano because I didn’t have rosemary. I topped with 1/2 rough chopped red pepper, 1-1/2 loosely packed cup of spinach (then rough chopped), and chopped panchetta. My oven runs warm and the lower end of the cooking range was perfect.

I make this all the time and love it. I’ve got a gang coming over for lunch on Sunday and husband has asked why I couldn’t switch to puff pastry shells and serve individual tarts to each guest? I’m not good at monkeying with recipes, any ideas?

If you have Publix their store brand Greenwise has a puff pastry made with butter .

Oh my goodness! This is delicious! After reading the comments, I did only use 1/2 cup creme fraiche. I suppose it's intended to be thicker? It was not thick. So I didn't use all of the egg/creme fraiche mixture. Obviously using less of the CF but the whole egg is likely to mean it's going to be soupier. I suppose I could only use half the egg??? Or thereabouts? It was still delicious and I will definitely make it again. Can't wait to try it with various vegetable combinations.