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Easy Spring Vegetable Tartlets (Puff Pastry Recipe)

Fresh Spring Vegetable Tartlets

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 sheet Puff pastry Thawed
  • 1 cup Ricotta cheese Whole milk preferred
  • 1/4 cup Parmesan cheese Grated
  • 1 medium Zucchini Thinly sliced
  • 1/2 bunch Asparagus Woody ends removed, chopped
  • 1 cup Cherry tomatoes Red and yellow, halved
  • 1 tbsp Olive oil For drizzling
  • 1 large Egg Beaten, for egg wash
  • 2 tbsp Fresh basil leaves Chopped, for garnish
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper Freshly ground

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Unroll the puff pastry sheet and cut it evenly into 6 rectangles or squares. Place them on the prepared baking sheet with space between each.
  • Using a sharp paring knife, gently score a 1/2-inch border around the inner edge of each pastry square. Use a fork to prick the center area multiple times to prevent it from puffing up during baking.
  • In a small mixing bowl, combine the ricotta cheese, grated Parmesan cheese, salt, and black pepper. Stir until smooth and well blended.
  • Spoon the ricotta mixture evenly into the center of each pastry, spreading it out to the scored border.
  • Layer the sliced zucchini, asparagus pieces, and cherry tomato halves over the ricotta base. Drizzle the vegetables lightly with olive oil.
  • Brush the outer edges of the puff pastry with the beaten egg to ensure a golden crust.
  • Bake for 18 to 20 minutes, or until the pastry is puffed, crispy, and deeply golden brown.
  • Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped basil leaves before serving.