This colorful spring veggie tart is a vibrant celebration of seasonal produce, featuring flaky puff pastry, a layer of creamy herbed ricotta, and beautifully roasted rainbow carrots. With its elegant appearance and balanced flavors, it’s a perfect dish for spring gatherings, brunch tables, or as a light vegetarian main.
Why You’ll Love This Recipe
This spring veggie tart is not only visually stunning but also incredibly flavorful. The combination of buttery puff pastry, tangy lemon zest, and savory roasted carrots creates a delightful taste experience in every bite. Whether served warm or at room temperature, it’s versatile enough to shine as an appetizer, brunch centerpiece, or elegant main course for meatless meals. Quick to assemble and easy to customize, this tart is ideal for entertaining or a fresh weekday dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 2 tablespoons grated Parmesan
- 1 tablespoon lemon zest
- 1 tablespoon fresh thyme (or 1 tsp dried)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cups rainbow carrots, peeled and sliced lengthwise
- 1 egg, beaten (for egg wash)
- Optional: chopped parsley or microgreens for garnish
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 10×14 inch rectangle. Score a 1/2-inch border around the edges using a knife, being careful not to cut all the way through. Prick the inner area with a fork to prevent puffing.
- In a bowl, combine ricotta cheese, grated Parmesan, lemon zest, thyme, salt, and pepper. Mix until smooth and spread the mixture within the scored border.
- Toss the sliced rainbow carrots with olive oil, salt, and pepper. Neatly arrange them in rows over the ricotta filling.
- Brush the pastry border with the beaten egg to ensure a golden, glossy finish.
- Bake for 25–30 minutes, or until the crust is golden brown and the carrots are tender.
- Remove from the oven and allow the tart to cool slightly. Garnish with fresh parsley or microgreens. Slice and serve warm or at room temperature.
Servings and timing
This recipe yields approximately 6 slices.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Calories per serving: 270 kcal
Variations
- Different Vegetables: Try asparagus, zucchini ribbons, or cherry tomatoes as alternatives or additions to the rainbow carrots.
- Cheese Options: Swap ricotta with goat cheese or cream cheese for a tangier or richer flavor.
- Herb Substitutes: Replace thyme with basil, dill, or chives based on your preference.
- Add Protein: Crumble cooked bacon or smoked salmon over the tart before serving for an extra layer of flavor.
- Mini Tartlets: Use puff pastry squares to create individual tartlets for parties or appetizers.
Storage/Reheating
Store leftover tart slices in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a preheated oven at 350°F (175°C) for 8–10 minutes, or until warmed through and the pastry is crisp. Avoid microwaving, as it may make the pastry soggy.
FAQs
How do I keep the puff pastry from getting soggy?
Pricking the pastry with a fork and scoring the edges helps the center bake evenly and remain crisp. Also, ensure vegetables are not too wet before placing them on the tart.
Can I make this tart ahead of time?
Yes, you can prepare the tart a few hours in advance and reheat it gently in the oven before serving.
What can I use instead of rainbow carrots?
Regular orange carrots, heirloom carrots, or other colorful vegetables like zucchini or bell peppers work well as substitutes.
Is this tart suitable for vegans?
As written, it is not vegan due to ricotta, Parmesan, and egg. However, vegan puff pastry and dairy-free cheese alternatives can be used to create a plant-based version.
Can I freeze this tart?
It is best enjoyed fresh, but you can freeze the baked tart. Reheat directly from frozen in a 375°F (190°C) oven until heated through.
Can I add a sauce or drizzle on top?
Yes, a drizzle of balsamic glaze or a light lemon-herb vinaigrette can enhance the flavor and presentation.
Is store-bought puff pastry okay?
Absolutely. Store-bought puff pastry is convenient and works perfectly for this recipe.
Can I use dried herbs instead of fresh?
Yes. Substitute 1/3 the amount of dried herbs for fresh ones, as dried herbs have a more concentrated flavor.
How do I make the tart more filling?
Pair it with a salad, soup, or serve it with a poached egg or roasted chickpeas for a more substantial meal.
What wine pairs well with this tart?
A crisp white wine like Sauvignon Blanc or a light rosé pairs beautifully with the fresh, herbaceous flavors of the tart.
Conclusion
This spring veggie tart is a delightful, seasonal dish that highlights the beauty of fresh produce and the richness of creamy ricotta. Whether served as a stunning brunch centerpiece or a simple meatless dinner, it combines elegance with simplicity. Versatile, vibrant, and satisfying, it’s a recipe you’ll return to all season long.
Print
Spring Veggie Tart
- Total Time: 45 minutes
- Yield: 6 slices
- Diet: Vegetarian
Description
Celebrate the season with this colorful Spring Veggie Tart with Herbed Ricotta! Featuring flaky puff pastry, creamy ricotta blended with fresh herbs, and roasted rainbow carrots, it’s a vibrant and elegant vegetarian dish perfect for brunch, appetizers, or a light main course.
Ingredients
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1 sheet puff pastry, thawed
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1 cup ricotta cheese
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2 tablespoons grated Parmesan
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1 tablespoon lemon zest
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1 tablespoon fresh thyme (or 1 teaspoon dried)
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Salt and pepper, to taste
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2 tablespoons olive oil
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2 cups rainbow carrots, peeled and sliced lengthwise
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1 egg, beaten (for egg wash)
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Optional: chopped parsley or microgreens for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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On a lightly floured surface, roll puff pastry into a 10×14 inch rectangle. Score a 1/2-inch border around the edges with a knife (don’t cut through). Prick the center with a fork.
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In a bowl, combine ricotta, Parmesan, lemon zest, thyme, salt, and pepper. Mix until smooth. Spread evenly inside the scored border of the pastry.
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Toss the sliced carrots in olive oil, salt, and pepper. Arrange them in neat rows over the ricotta filling.
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Brush the edges of the pastry with the beaten egg.
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Bake for 25–30 minutes, or until the crust is golden and carrots are tender.
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Remove from oven, let cool slightly. Garnish with parsley or microgreens. Slice and serve warm or at room temperature.
Notes
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Swap rainbow carrots for other spring veggies like asparagus or thinly sliced radishes.
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Add a drizzle of honey or balsamic glaze for a sweet-savory finish.
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Great for meal prep—enjoy leftovers cold or reheated.
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Brunch, Main Course
- Method: Baking
- Cuisine: Vegetarian, Seasonal
