Honestly, who doesn’t love a savory vegetable tart? They can make a beautiful side, OR are easily the star of the show. Personally, whenever I spot a tart of any kind at the brunch buffet table, I rush right over. You cannot stop me.

This tart was inspired by the influx of ripe tomatoes at my grocery store and local markets. This time of year is perfect for salty, savory tomatoes, and I like to eat them with EVERYTHING! It’s hard to imagine a time before I enjoyed tomatoes. I actually used to despise them. Now, they’re in almost every entrée meal I consume. And this tart was no different! Made with Kite Hill vegan cream cheese spread, the base of the tart is creamy, yet light enough that you won’t be left feeling groggy or stuffed. While the entire dish is not vegan, it could be made vegan with a vegan pie crust. Due to the fact that I am not vegan, this vegetarian-friendly puff pastry crust was fine with me. I am all about convenience here!

The beauty about tarts is that they are highly customizable. I used tomatoes and zucchini because they are in season. Want to go for a different veggie? Fine! I think beets and eggplant would make an incredible combination on the Kite Hill spread! Also, feel free to sub the Kite Hill spread for goats cheese, or your soft cheese of choice! Completely versatile but just as delicious! I recommend this combo, but the pastry is your oyster.

Ingredients:

For the base:

1 container of Kite Hill vegan cream cheese spread
4-5 fresh basil leaves, or 1 tbsp dried basil
½ teaspoon garlic powder
1 teaspoon dried rosemary
1 tbsp olive oil
Salt and pepper to taste

For the pastry:

1 puffed pastry sheet (I use Pepperidge Farm)
2 medium sized red tomatoes (sliced into ¼ inch rounds)
1 green heirloom tomato
3-5 yellow cherry tomatoes
½ large zucchini (remove skin)
Arugula and fresh basil to garnish
Salt and pepper to taste

Prep:

Remove 1 sheet of your pastry from the box, and allow to thaw until soft (about 30 minutes at room temperature). Place pastry on a parchment-lined baking sheet.
Once puff pastry has thawed, preheat your oven to 400F.
In a bowl, mix ingredients for Kite Hill cheese base (Kite Hill, basil, garlic, rosemary, olive oil, S&P). Spread cheese mixture on the pastry. I liked getting a thick layer on my pastry. Add as much or as little of the cheese mixture as you would like. I liked mine with a thicker layer, if you do not like this, feel free to add less to the pastry! **Be sure to leave a ½ inch of pastry on the perimeter of the tart. If you arrange the ingredients close to the edge, it will not puff as much and could be soggy on the sides.**
Arrange the tomatoes and zucchini on the pastry. Get creative here! It’s always fun to come up with pretty designs.
Bake your pastry at 400F for 30-40 minutes, or until the pastry edges have puffed and are golden brown.
Slice and enjoy as is, or garnish with basil and arugula.