20-Min Cheesy Veggie Tart
Crispy store-bought pastry meets a gooey cheese and vegetable filling in this Argentine-inspired tart that tastes like you spent hours. Bake and slice — dinner in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 340
- Protein
- 14g
Ingredients
- 1 sheet store-bought puff pastry sheet (thawed)
- 1 whole zucchini (medium)
- 1 whole bell pepper (any color)
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 1 whole egg (large)
Instructions
- 1
Heat oven to 400°F. Slice zucchini and bell pepper into thin 1/8-inch rounds.
- 2
Place pastry sheet on a baking pan. Mix ricotta, mozzarella, and egg in a bowl until smooth.
- 3
Spread ricotta mixture evenly over pastry, leaving 1/2-inch border on all sides.
- 4
Layer zucchini and pepper slices over the filling in a scattered pattern, seasoning with salt and pepper as you go.
- 5
Bake until pastry edges are golden and filling bubbles at the seams, 12–14 minutes.
- 6
Cool 2 minutes. Slice into squares and serve warm with crackers.
Tools you’ll need
- oven
- baking pan (9x13-inch or similar)
- sharp knife
- cutting board
- small bowl
- spatula or spoon
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