Sheet-Pan Vegetable Tart with Crispy Edges
Puff pastry layered with sautéed vegetables, cheese, and egg—baked until golden and sliced like the Argentine classic. Ready in 25 minutes and just as Instagram-worthy as the bakery version.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 1 sheet (about 10 oz) puff pastry sheet, thawed
- 1 large red bell pepper
- 2 medium carrot, peeled
- 1 medium zucchini
- 1 medium shallot
- ½ cup whole milk
- 3 whole eggs
- ¾ cup gruyère or sharp cheddar, shredded
Instructions
- 1
Preheat oven to 400°F. Slice peppers, carrots, and zucchini into thin rounds; mince the shallot.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Sauté shallot and carrots for 3 minutes until starting to soften.
- 3
Add bell pepper and zucchini; cook 2 more minutes until fragrant. Season with salt and pepper; spread on a sheet pan.
- 4
Place puff pastry on top of vegetables. Whisk eggs with milk and 0.25 tsp salt; pour over pastry, letting it seep into edges.
- 5
Sprinkle cheese evenly over the top. Bake for 12–14 minutes until pastry is golden and filling sets but jiggles slightly.
- 6
Cool 2 minutes, then slice into 4 squares. Serve warm, scooping vegetables and pastry together onto each plate.
Tools you’ll need
- sharp knife and cutting board
- 12-inch skillet
- sheet pan (9x13 or similar)
- whisk
- oven
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