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
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Open the appInstructions
Step 1
Preheat oven to 425°F. Slice zucchini into thin rounds, dice bell pepper into 1/2-inch pieces.
Step 2
Toss zucchini and bell pepper with 2 tbsp olive oil, salt, and pepper. Spread on half the sheet pan.
Step 3
Slice onion into thin rings. Spread on the other half of the sheet pan with 1 tbsp olive oil, salt, pepper.
Step 4
Roast vegetables for 10 minutes until beginning to soften and edges start to caramelize.
Step 5
Place puff pastry over the vegetables, pressing gently. Brush with 1 tbsp olive oil. Bake 8 minutes until golden.
Step 6
Scatter feta and thyme on top. Return to oven for 2 minutes until cheese softens slightly.
Step 7
Drizzle balsamic vinegar in a thin zigzag pattern across the tart. Sprinkle with toasted seeds.
Step 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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