Give your veggie side dish a colorfully delicious boost by cooking it into a Vegetable Rainbow Tart! With puff pastry and a ricotta cheese base, this is as tasty as it is colorful.
Vegetable Rainbow Tart
Ever since I learned how to make galettes (i.e. the easiest pie/tart you’ll ever make), I’ve been kind of obsessed with the whole no-pie-pan version of tarts. Because you just need dough and fillings, and there’s no expectation for it to look as perfect as a Thanksgiving pie. Honestly, the messier the better! And while tarts are certainly tasty in sweet form (i.e. this Salted Maple Apple Galette), they’re also perfect as a savory main or side dish. So today we’re packing in a serving of colorful veggies with this Vegetable Rainbow Tart!
We’re using frozen puff pastry for the dough today (though if you’re feeling ambitious, you could whip up your own flaky dough using the recipe from this galette (hint: Greek yogurt is the secret ingredient!) Then just combine ricotta, parmesan, salt, and pepper to create a creamy base to the tart. Finally, top with colorful veggies, brush with egg for a golden shine, and bake!
To make this Vegetable Rainbow Tart you’ll need:
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- ¼ tsp each salt and pepper
- ¼ heaping cup each: cherry tomatoes, red bell pepper, orange bell pepper, yellow bell pepper, chopped broccoli, green bell pepper, red onion
- 1 14- to 17-oz package puff pastry, defrosted
- 1 egg, whisked
- 1 tsp olive oil
Products you may find handy:
Finally a vegetable side dish the whole family will actually be excited to eat. Love galettes? You’ll definitely want to try out this Lemon Blueberry Galette. Which you can use our 5-minute homemade ricotta recipe for, as well as for this Vegetable Rainbow Tart!
Vegetable Rainbow Tart
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup ricotta cheese
- ¼ cup grated parmesan cheese
- ¼ tsp each salt and pepper
- ¼ cup cherry tomatoes
- ¼ cup red bell pepper
- ¼ cup orange bell pepper
- ¼ cup yellow bell pepper
- ¼ cup chopped broccoli
- ¼ cup green bell pepper
- ¼ cup red onion
- 15 oz puff pastry defrosted
- 1 large egg whisked
- 1 tsp olive oil
Before You Begin
Instructions
- Set a large baking sheet in the oven, then preheat oven to 375 degrees F (190 C) (with pan inside). Meanwhile, combine ricotta, parmesan, salt, and pepper in a small bowl. Chop all veggies to similar bite sizes.
- On a floured surface, roll dough into roughly a 15 inch wide circle. Transfer dough to parchment paper, then spread on the ricotta mixture, leaving about 2 inches along the outside. Arrange veggies on top of ricotta (hint: arrange them in a circle so if you want everyone to get the same amount of each veggie, or arrange in lines if you want people to pick and choose the slices they like best.) Fold the dough left on the border over the veggies to form a crust.
- Drizzle oil over veggies and brush crust with egg. Slide the parchment paper with the tart onto the hot baking sheet* and bake for 25 to 30 minutes, or until crust is golden brown.
Nutrition
This post was originally published on this blog on Oct 27, 2017.
Amanda Davis
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RACH says
i was just wondering if other veggies would work. mushrooms? zucchini? or?