Palmer Park Garden Vegetable Tart

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant tart showcasing peak-season garden vegetables with a flaky crust and herbed cream cheese filling. This Mediterranean-inspired vegetarian recipe, ready in about 47 minutes, layers pre-made puff pastry, zucchini, yellow squash into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 285 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 22 min Serves 6 Mediterranean cuisine 285 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Unroll puff pastry onto a parchment-lined baking sheet and trim edges to create a clean rectangle.
  2. Step 2: In a small bowl, mix softened cream cheese, flour, heavy cream, dill, and 1 tbsp chopped chives until smooth and spreadable.
  3. Step 3: Spread cream cheese mixture evenly over the pastry, leaving a 1/2-inch border around the edge.
  4. Step 4: Arrange zucchini, yellow squash, and bell pepper slices in a tight, overlapping pattern over the cream cheese layer.
  5. Step 5: Bake for 20-22 minutes until pastry is golden brown and vegetables are tender when pierced with a fork.
  6. Step 6: Let cool for 5 minutes, then sprinkle with remaining 2 tbsp chives before slicing into squares.

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