Crispy Vegetable Tart with Balsamic Glaze
Sheet-pan vegetable tart layered with puff pastry, caramelized onions, roasted zucchini, and bell peppers, finished with a tangy balsamic glaze and toasted seeds. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 sheet (about 10 oz) frozen puff pastry sheet
- 1 medium zucchini
- 1 large red bell pepper
- 1 medium yellow onion
- 3 tbsp balsamic vinegar
- ½ cup feta cheese, crumbled
- 3 tbsp mixed seeds (sunflower, pumpkin)
- 1 tsp fresh thyme
Instructions
- 1
Preheat oven to 425°F. Slice zucchini into thin rounds, dice bell pepper into 1/2-inch pieces.
- 2
Toss zucchini and bell pepper with 2 tbsp olive oil, salt, and pepper. Spread on half the sheet pan.
- 3
Slice onion into thin rings. Spread on the other half of the sheet pan with 1 tbsp olive oil, salt, pepper.
- 4
Roast vegetables for 10 minutes until beginning to soften and edges start to caramelize.
- 5
Place puff pastry over the vegetables, pressing gently. Brush with 1 tbsp olive oil. Bake 8 minutes until golden.
- 6
Scatter feta and thyme on top. Return to oven for 2 minutes until cheese softens slightly.
- 7
Drizzle balsamic vinegar in a thin zigzag pattern across the tart. Sprinkle with toasted seeds.
- 8
Slice into 4 pieces while hot. Serve immediately.
Tools you’ll need
- sheet pan (18 × 13 inch)
- chef's knife
- cutting board
- measuring spoons
- oven
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