Summer Tart Night

Savory and sweet, these tarts are so simple, you can whip up a couple different versions in very little time. An easy yummy way to enjoy summer produce – just add to store-bought puff pastry and you are half way to dinner. Cut them up small for easy party appetizers, or serve one with a salad for a light and delicious summertime meal like we did last weekend!

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Don’t forget dessert! This strawberry Nutella tart was so simple but SO delicious. Also, I hate to admit it but Megan made the prettier Zucchini tart and I made the rest ha! Hot tip: roll the puff pastry out with a rolling pin before topping for the prettier rectangular tarts! She made multiple different tarts last week (shown below) so she was a pro by the time we had our tart night on Saturday. We are always looking fun ways to spice up our quarantine routine and these tarts were such a yummy hit! All of the recipes are listed below.

Zucchini Tart

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2-3 small zucchinis, thinly sliced
• 3/4 cup ricotta
• 2 tbsp grated Parmesan cheese
• 2 tsp lemon zest
• 2 tsp olive oil
• 1/4 tsp hot chili flakes
• 1/4 tsp salt

Instructions

1. Thaw the frozen puff pastry by either putting it in the fridge overnight or laying it out on the counter, wrapped, for 30 to 40 minutes.  
2. Preheat oven to 400F. Score a 1/4 inch border around edges of pastry, prick all over with a fork. Bake for 10 minutes, pressing down with the back of a spoon if the pastry puffs up.
3. In a small bowl, stir ricotta with parmesan and lemon zest.
4. Spread ricotta mixture on warm pastry. Top with zucchini, overlapping slightly. Brush with olive oil and sprinkle with chili flakes and salt.
5. Bake for another 20 minutes, until zucchini are cooked through and pastry has browned.

Recipe adapted from Living Lou

Cherry Tomato Tart

Ingredients

• 1 sheet of frozen Puff Pastry, thawed
• 1 pint cherry tomatoes
• olive oil, salt, pepper 
• 1/4 cup chopped basil
• 1 tablespoon good quality Dijon mustard
• 1/3 cup  shredded mozzarella cheese
• 1/3 cup  grated Gruyere cheese
• 1/3 cup  grated Parmigianno Reggiano cheese

Instructions

1. Preheat the oven to 400 degrees F.
2. Meanwhile, cut the cherry tomatoes in half and place them cut side down on a double thickness of paper towel and allow to drain for about 30 minutes.  Toss in a bowl with some olive oil, salt, pepper and the chopped herbs. 
3. Place a sheet of baking parchment (or a Silpat) on a baking pan.  
4. With a very sharp small knife, score the puff pastry all along the sides about 1/2 inch, to just make a small border.  Inside the border, dock the pastry with a fork. Very thinly spread the mustard on the pastry. Sprinkle the cheeses on the mustard and top with the tomatoes (make sure the cut side of the tomatoes are all facing up so that their juice doesn’t make the pastry too soggy).
5. Bake for 15 – 20 minutes until golden.

Recipe adapted from The Italian Dish

Pizza Tart

Ingredients

• 1  package frozen puff pastry
• 2 tablespoons Pizza sauce
• 1 cup shredded mozzarella
• thinly sliced red onion and bell pepper
• feta cheese sprinkled on top

Instructions

1. Preheat oven to 400 degrees F.
2. Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 30 minutes or until pastry unfolds easily, but pastry is still cold.
3. Spoon pizza sauce into the center of puff pastry and spread to a thin layer, leaving about a 1/2 inch space along each side. Sprinkle shredded cheese, and top with sliced red onion, bell pepper and Feta.
4. Bake in 400 degree oven for 13-17 minutes until the pastry is golden brown and puffed.

Recipe adapted from Life Currents Blog

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Strawberry Nutella Dessert Tart

Ingredients

• 1 whole Sheet Frozen Puff Pastry, Thawed
• 1/2 c. Nutella
• Fresh Sliced Strawberries

Directions

• Preheat oven to 400ºF.
• Use a sharp knife to score the edges of the puff pastry, about 1 centimeter in from the edges. Use a fork to prick the interior of the puff pastry.
• Bake the puff pastry for 15 minutes, until puffed and golden brown. Use a spatula to stamp down the interior of the puff pastry to separate it from the crust. If you desire a more golden and baked puff pastry, bake for 3 more minutes.
• Spread the chocolate hazelnut spread evenly in the center, then add the sliced strawberries in a single layer. Slice and enjoy!

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How are you making quarantine meals more fun? Give us some ideas and let us know if you try ours by tagging us @letswineaboutitsister!

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