Go Back
In recent years, the culinary landscape has witnessed a remarkable shift toward plant-based dishes, driven by a growing awareness of health, sustainability, and flavor. This trend has opened up a world of possibilities for home cooks and professional chefs alike, as they explore the versatility and richness that vegetables can bring to the table. Among these innovative creations, the Maple Balsamic Roasted Veggie Tarts stand out as a delightful option that combines savory goodness with a hint of sweetness.

Maple Balsamic Roasted Veggie Tarts

Discover the delightful Maple Balsamic Roasted Veggie Tarts, a perfect blend of savory and sweet flavors. This recipe features flaky puff pastry topped with an array of seasonal roasted vegetables, enhanced by tangy balsamic vinegar and a hint of pure maple syrup. Crumbled goat cheese adds creaminess, making these tarts a beautiful and nutritious option for any gathering. Perfect for brunch, lunch, or dinner, learn how to create this flavorful dish in your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 sheet of puff pastry (thawed if frozen)

1 medium zucchini, sliced into thin rounds

1 medium red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup butternut squash, diced

1 red onion, sliced

3 tablespoons olive oil

3 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and black pepper to taste

4 oz goat cheese (or feta cheese), crumbled

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to fit your tart pan. Place the pastry in the pan, trimming the edges as necessary. Prick the bottom with a fork to prevent bubbling.

      Roast the Veggies: In a large mixing bowl, combine the zucchini, red bell pepper, cherry tomatoes, butternut squash, and red onion. Drizzle with olive oil, balsamic vinegar, maple syrup, thyme, garlic powder, salt, and black pepper. Toss well to coat the veggies evenly.

        Arrange the Veggies: Spread the seasoned vegetables evenly over the prepared puff pastry, arranging them artfully for a beautiful presentation.

          Bake the Tart: Place the tart in the preheated oven and bake for about 25-30 minutes or until the pastry is golden brown, and the vegetables are tender and caramelized.

            Add Cheese: Remove the tart from the oven and sprinkle the crumbled goat cheese (or feta) evenly over the roasted veggies. Return to the oven for an additional 5 minutes to allow the cheese to soften slightly.

              Garnish and Serve: Once baked, let the tart cool for a few minutes. Garnish with fresh basil leaves before slicing and serving. Enjoy warm or at room temperature!

                Prep Time, Total Time, Servings: 20 mins | 50 mins | 6 servings