Summer Vegetable Puff Pastry Tarts Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 Servings
Ingredients
  • 1 (19.4-ounce) box puff pastry, thawed
  • 1 lemon
  • 8 ounces cream cheese
  • 1 tablespoon diced parsley
  • 1 tablespoon diced dill
  • 1 cup trimmed asparagus spears
  • ½ cup sliced zucchini
  • ½ cup halved grape tomatoes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped chives
  • 3 tablespoons balsamic glaze
Directions
  1. Preheat oven to 400 F.
  2. Line 2 baking sheets with parchment paper.
  3. Cut each pastry sheet into 4x4-inch squares.
  4. Prick the center of each pastry square with a fork to prevent puffing.
  5. Using a butter knife, score a ¼-inch border around each square.
  6. In a medium bowl, zest the lemon.
  7. Mix in the cream cheese, parsley, and dill.
  8. Spread a thin layer of the cream cheese mixture onto each square, staying inside the scored edges.
  9. Arrange the asparagus spears, zucchini, and grape tomatoes on each square.
  10. Brush the squares with the olive oil and sprinkle with salt and pepper.
  11. Bake the tarts for 20 minutes, or until the edges are brown.
  12. Garnish the tarts with chives and drizzle on balsamic glaze (or include the glaze on the side) before serving.