Veggie Goat Cheese Tarts
Prep time 10mins
Cook time 20mins
Serves or Makes: 9

Recipe Card


  • 1 8.5oz sheet puff pastry, thawed
  • 1 egg
  • 4 oz goat cheese, room temperature
  • 3/4 cup Parmigiano-Reggiano, grated
  • 1 tablespoon lemon zest
  • 2 tablespoon plus more for garnish fresh basil
  • 1 teaspoon thyme, plus more for garnish
  • 1 garlic clove
  • Kosher Salt, to taste.
  • Black Pepper, to taste.
  • 1/2 cherry tomatoes, halved
  • 6 asparagus spears, cut into 2-3” pieces
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 shallot, sliced
  • 2 tablespoons olive oil

To make goat cheese mixture:


  • Step 1

    Combine goat cheese, parmesan, lemon zest, basil, thyme, and garlic in a food processor.

  • Step 2

    Whip the mixture for 2 minutes until airy and creamy.

  • Step 3

    Season with salt and pepper to taste. Set aside.

Creating the Puff Pastry:

  • Step 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • Step 2

    Place puff pastry on a cutting board and slice into 9 even pieces.

  • Step 3

    Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.

  • Step 4

    Whisk an egg in a small bowl and set aside to use as egg wash after assembly.

  • Step 5

    Place tomatoes, asparagus, zucchini, and shallots in a mixing bowl and toss with kosher salt, black pepper, and olive oil. Toss until coated.

  • Step 6

    Place the puff pastry rectangles on the baking sheet 1 inch apart.

  • Step 7

    Spoon and spread 1 tablespoon of the goat cheese mixture in the middle rectangle of each puff pastry.

  • Step 8

    Top each piece with a medley of vegetables staying within the puff pastry perimeter.

  • Step 9

    Brush the edges of each puff pastry rectangle with egg wash.

  • Step 10

    Place in the oven and bake for 20-25 minutes until the pastry is golden, turning the baking sheet halfway through.

  • Step 11

    Remove from the oven and cool on a wire rack. Top with fresh herbs and serve.