25-Min Crispy Veggie Tart
Puff pastry crust topped with caramelized onions, roasted zucchini, tomatoes, and melted cheese — a weeknight spin on Argentine tarta de verdura. Bake until golden and slice hot.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 sheet (thawed) frozen puff pastry sheet
- 1 large yellow onion
- 1 medium zucchini
- 2 medium Roma tomatoes
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 tbsp (chopped) fresh basil or parsley
Instructions
- 1
Preheat oven to 425°F. Slice the onion into thin crescents and zucchini into thin rounds. Dice the tomatoes.
- 2
Heat 2 tbsp olive oil in a large skillet over medium. Cook onion, stirring occasionally, until caramelized and golden, ~8 minutes.
- 3
Lay puff pastry on a baking sheet. Spread caramelized onion over it, leaving a 0.5-inch border. Top with zucchini, tomatoes, then both cheeses.
- 4
Bake until pastry is puffed and golden, ~12 minutes. The edges should be deeply brown and crispy.
- 5
Remove from oven. Scatter fresh basil over the top. Let cool 2 minutes, slice into 4 pieces, and serve hot.
Tools you’ll need
- baking sheet
- large skillet
- chef's knife
- cutting board
- box grater
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