Summer and Winter Vegetable Tarts

We love a recipe that can transition across seasons, and this tart is a great example. We originally only made it in the summer, but we loved it so much that once the winter came around, we decided to adapt the vegetables with the season. No matter the time of year, you’ll have a fresh, savory tart to kick off a meal or pass around at a party.

Frozen puff pastry is a great labor-saving find. Keep one or two boxes in your freezer; just remember it needs to defrost and soften for a couple of hours in the refrigerator before you can shape it. Once you have placed it on a lined baking sheet, you will need to par-bake it before you top it with either summer or winter vegetables. Then pop it back in the oven to finish it off.

BOTH RECIPES SERVE 6 AS AN APPETIZER OR MAKE 20 BITE-SIZE HORS D’OEUVRES

Puff Pastry Crust

Unbleached all-purpose flour, for dusting

1 (14-ounce) package frozen puff pastry, defrosted according to package directions

Preheat the oven to 350°F.

Place a sheet of parchment paper (about 15 x 18 inches) on a work surface and lightly flour the sheet. Top with 1 sheet of dough (if the package contains 2), lightly flour it, and top with a second piece of parchment. Roll the dough between the sheets to a rectangle that’s about 12 x 15 inches.

Transfer the dough to a baking sheet and remove the top layer of parchment. Roll and crimp the edges to make a shell. Return the top parchment sheet and cover with pie weights or dried beans to prevent the pastry from puffing too much. Bake until the pastry is light golden brown, about 25 minutes. Remove the parchment with the weights. Place back in the oven for 5 to 10 minutes, until the center is a light golden brown. Set aside to cool.

Summer Tart

Our summer tart contains zucchini, peppers, and eggplant. We prepare it with an under-layer of our homemade ricotta, but of course you can opt for the store-bought kind. Pesto can also be spread under the ricotta for another layer of flavor. This is also great made with any leftover grilled or roasted diced vegetables that are hanging around your fridge.

2 pounds any combination of zucchini, red and yellow peppers, or eggplant, cut into 1-inch cubes

2 small red onions, sliced ¼ inch thick (about ½ cup)

1 pint cherry tomatoes, halved

¼ cup olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup Homemade Ricotta (here) or fresh ricotta

1 par-baked Puff Pastry Crust (here)

Preheat the oven to 400°F.

In a large bowl, combine the vegetables and oil and toss lightly. Add the salt and pepper and toss. Spread the vegetables in a single layer onto 1 or 2 baking sheets and roast until lightly browned, 25 to 35 minutes. Leave the oven on.

Carefully spread the ricotta on the cooled crust. Top with the vegetables in a single layer. Bake until the tart is hot, about 15 minutes. Allow to cool slightly, then cut and serve.