Roasted Corn, Tomato, and Zucchini Tart Recipe

Name: Roasted Corn, Tomato, and Zucchini Tart
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 pints cherry tomatoes, halved; 2 medium zucchini (about 12 ounces each), cut into 1/2-inch cubes; 1 tablespoon extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper, divided; Kernels from 2 ears of corn; 2 sheets frozen puff pastry, thawed but chilled (see recipe note); 1 to 2 small medium-hot peppers (Hungarian wax, banana, jalapeno), seeds removed, sliced into rounds; 4 ounces crumbled goat cheese; 1 large egg

Easy Puff Pastry Know-How

I highly recommend having a package of puff pastry dough in your freezer at all times. It thaws quickly, is easy to work with, and bakes up into flaky deliciousness every time—I typically buy Dufour pastry dough, which is made with butter, but you can buy what’s readily available to you at your market.

A few tips for working with puff pastry:

Temperature control: You’ll need to thaw the pastry before you can work with it, but don’t want it to get too warm. The goal is to put the pastry in the oven when it is still cold (cold butter creates those flaky wonderful layers we’re aiming for).
I recommend thawing the pastry in the fridge for a few hours beforehand and taking it out about 10 minutes before you use it. That should be enough time to let it be pliable enough to unfold without cracking. I also like to chill my assembled tart for about 10 minutes before baking.
Don’t overwork: Like other pastry doughs, puff pastry gets tough (and flat) the more you handle it.
Egg wash: Brushing the pastry with egg wash before baking helps it get extra crispy and golden brown and gives it a beautiful shiny finish.

Roasted Corn, Tomato, and Zucchini Tart Slice on a Plate — Simply Recipes / Mark Beahm

A Super Customizable Tart

Swap the veggies: Eggplant, bell peppers, asparagus, potatoes, or broccoli would all be delicious. Just keep in mind that different vegetables may have different roasting times. You’re looking for the vegetables to be fork tender and have a slight char (that char = added flavor!)
Add some herbs or spices: I keep the seasoning in this tart fairly simple with salt and pepper, but you could absolutely add some fresh herbs or spices. Oregano, rosemary, paprika, or garlic powder would be great to add to the filling. You can also top your finished tart with fresh parsley, basil or chives.
Don’t like goat cheese? Add feta instead. I personally love the tangy flavor of goat cheese in contrast to the sweet vegetables in this tart, but I know it’s not everyone’s cup of tea. Feta cheese would be a great substitute.

How to Serve

This tart is a wonderful make-ahead dish, as it’s as delicious served at room temperature as it is warm out of the oven.

I love serving it with a big side salad for lunch (or brunch!), and with a lightly seasoned grilled chicken or fish for dinner.

Pleasant Puff Pastry Recipes!

Roasted Corn, Tomato, and Zucchini Tart

Prep Time 20 mins

Cook Time 60 mins

Total Time 80 mins

Servings 6 servings

I recommend thawing the pastry in the fridge, unwrapped for a few hours beforehand and taking it out about 10 minutes before you use it. That should be enough time to let it be pliable enough to unfold without cracking. I also like to chill my assembled tart for about 10 minutes before baking.

2 pints cherry tomatoes, halved
2 medium zucchini (about 12 ounces each), cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
Kernels from 2 ears of corn
2 sheets frozen puff pastry, thawed but chilled (see recipe note)
1 to 2 small medium-hot peppers (Hungarian wax, banana, jalapeno), seeds removed, sliced into rounds
4 ounces crumbled goat cheese
1 large egg

Preheat the oven to 400°F.

Set the oven racks on the top and center shelves of the oven before preheating.
Arrange the tomatoes on a sheet pan:

Arrange the sliced tomatoes, cut side up, in a single layer on a sheet pan, filling about 3/4 of the pan.

Simply Recipes / Mark Beahm
Season the zucchini:

In a large mixing bowl, toss the zucchini with 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper until well coated.

Simply Recipes / Mark Beahm
Arrange zucchini on a sheet pan:

Arrange the zucchini in a single layer on a second sheet pan, filling about 3/4 of the pan.

Simply Recipes / Mark Beahm
Season corn and arrange on sheet pans:

In the same mixing bowl you used to season the zucchini, toss the corn with the remaining oil, salt, and pepper.

Divide the corn in the remaining spaces on the two pans in a single layer.

Simply Recipes / Mark Beahm
Roast the vegetables:

Place both pans in the oven and roast the vegetables for 30 to 35 minutes, rotating the pans between shelves halfway through.

The tomatoes should look slightly shriveled, the zucchini should be fork tender and have a few brown charred spots, and the corn should have a few brown charred spots.

Remove the pans from the oven and let the vegetables cool. Toss the cooled tomatoes, zucchini, and corn into a large bowl so they are all combined.

Simply Recipes / Mark Beahm
Let the puff pastry come to temp:

Remove the thawed puff pastry from the fridge and let it warm until it’s pliable enough to unfold without cracking, about 5 to 10 minutes.
Prepare the puff pastry:

Place a 20-inch long piece of parchment paper on the counter. Unfold both pieces of puff pastry, arranging them on the parchment paper so that they slightly overlap.

Use a rolling pin to press the two pastry pieces together and create an 18- by 9-inch rectangle.

Lifting with the parchment paper, carefully transfer the pastry to a sheet pan (if you’d like, transfer the cooled zucchini and corn to a mixing bowl, and re-use the sheet pan).

Simply Recipes / Mark Beahm
Assemble the tart:

Evenly scatter the cooled roasted vegetables, sliced peppers, and goat cheese over the pastry, leaving a 1-inch border on all sides.

Fold each side of pastry in, over the vegetables, creating a crust.

Simply Recipes / Mark Beahm
Chill and egg wash the puff pastry:

Transfer the assembled tart to the refrigerator to chill for 10 minutes.

Meanwhile, in a small bowl, whisk the egg with 1 teaspoon water, making an egg wash.

Using a pastry brush, brush the chilled pastry with egg wash.

Simply Recipes / Mark Beahm
Bake:

Bake the tart for 35 to 40 minutes until the pastry is puffed up and golden brown.

Simply Recipes / Mark Beahm
Slice and serve:

Let the tart cool for 10 minutes before slicing into squares to serve. You can serve this tart warm or at room temperature.
Storage and reheating:

Leftovers can be wrapped in plastic wrap and refrigerated for up to 3 days.

Reheat the tart in the oven at 350˚F for about 10 minutes to bring back some of the crisp to the pastry.

Did you love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
198	Calories
12g	Fat
18g	Carbs
8g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	198
% Daily Value*
Total Fat 12g	15%
Saturated Fat 4g	20%
Cholesterol 40mg	13%
Sodium 426mg	19%
Total Carbohydrate 18g	7%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 8g
Vitamin C 27mg	134%
Calcium 59mg	5%
Iron 2mg	8%
Potassium 526mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.