Easy Summer Vegetable Tarts

When you want to serve something that feels a little special without spending all day in the kitchen, these summer vegetable tarts are just the dish. They're easy to make, packed with fresh seasonal produce, and look absolutely beautiful on a platter. The secret to the flaky, golden base is store-bought puff pastry, one of the most convenient ingredients you can keep in your freezer. (Check out this list for more recipes that use puff pastry.) A layer of creamy ricotta blended with pesto is spread over the pastry, adding richness and a pop of herby flavor. Then sliced zucchini, yellow squash, and sweet cherry tomatoes are shingled on top. After just a few simple steps, you’ve got a dish that’s light yet satisfying, savory, and totally party-worthy. Pair them with one of these crisp summer salads or soup recipes, or serve the tarts as a hearty appetizer at your next gathering!

How do you keep vegetable tarts from getting soggy?

There are a few tricks that keep these tarts crisp. Start by salting and patting dry the zucchini and squash to draw out excess moisture before adding them to the tart. Next, prick the center of the unbaked pastry with a fork—this allows moisture to escape and prevents the center from puffing up too much. The pesto ricotta also plays a key role by creating a barrier that keeps the pastry from soaking up moisture from the vegetables.

Can you make summer vegetable tarts in advance?

These tarts are best when made fresh and enjoyed within two hours so they're flaky and crisp. However, much of the preparation can be done ahead of time. You can mix the ricotta, pesto, and parmesan up to a day in advance and store it, covered, in the refrigerator until you're ready to use it. The zucchini and squash can be sliced and salted a few hours in advance, then stored in the refrigerator. You can also transfer the puff pastry from the freezer to the refrigerator the night before so it's ready for slicing and assembly when you are. If you have leftover tarts, store them in an airtight container in the refrigerator for up two days. Reheat in a 375-degree Fahrenheit oven until warmed through.