Vegetarian tarts are some of my favourite savoury bakes to make. It’s very easy to create a delicious vegetarian meal without feeling as if you’re missing the meat using puff pastry. And this Rainbow Vegetable Tart is an easy and delicious vegetarian puff pastry tart that can be ready in just 45 minutes!
There’s no shame in using ready made puff pastry, especially when it’s so readily available, cheap and good quality from many supermarkets. The tart has flaky and delicate buttery puff pastry with a layer of smooth cream cheese and lots of good vegetables which are tasty and texturally all different; the cucumber provides a soft mellow base, the carrots add slight sweetness as well as a tiny amount of crunch, the tomato adds moisture and sweetness as it roasts on the surface and the red onions cook down and become crisp. The tart is finished off with melted brie and gorgonzola.
1 x 375g block of shop bought puff pastry
75g full fat cream cheese
Ground black pepper
20ml lemon juice
Pinch of salt
½ a cucumber, cut into long ribbons using a vegetable peeler, seeds removed
½ a carrot, cut into long ribbons using a vegetable peeler
3 tomatoes, sliced
½ a red onion, sliced thinly
50g brie, cubed
25g gorgonzola, cubed
Beaten egg, to glaze
Preheat the oven to 200˚C. Cut a piece of parchment to fit a square baking tray.
Roll out the puff pastry into a square on a lightly floured surface measuring 23cm by 23cm. Use a knife to lightly score a mark 2cm in from each side.
In a small bowl, beat the cream cheese with the black pepper, salt and lemon juice until it has a spreadable consistency. Spread the cream cheese on top of the puff pastry up to the marked edge.
Arrange the cucumber and carrot ribbons over the pastry so that the cream cheese is concealed, again reaching up to the border. Place 16 tomato slices on the tart in a 4×4 grid as in the picture and scatter over the thinly sliced red onions and the brie and gorgonzola. Finish with a crack of black pepper and brush the top of the puff pastry with egg wash.
Bake the tart for around 25 minutes or until the pastry is well-risen, golden and crisp and cooked all the way through to the base. Leave to cool on the tray for 5 minutes before slicing into 4 pieces and serving hot with a lightly dressed side salad.
Follow me on Facebook, Twitter and Instagram, subscribe to my YouTube channel and make sure to check out my most recent recipe for my White Chocolate Easter Eggs!
Also if you have enjoyed my recipes and my content, consider supporting me on Patreon; there you can find more information about Patreon, how you can support me and the blog and the perks that come along with that. Check out my Patron Appreciation Page while you’re down here too!
2 Comments Add yours
A vegetable tart is always my go-to dinner when I’m in a rush but just want veg. I wouldn’t have thought to use cucumber, that’s very interesting! This looks great.
Thanks for the comment Victoria!! They’re great and so simple too, ideal for quick meals! I just used what I had in the fridge at the time, fairly similar to using courgettes I find but I just don’t use the wet part at all! Glad you liked it ☺️