Palmer Park Garden Vegetable Tart
A vibrant tart showcasing peak-season garden vegetables with a flaky crust and herbed cream cheese filling. This mediterranean-inspired vegetarian (vegetarian) ready in about 47 minutes layers sheet (14 oz) pre-made puff pastry, thinly sliced red bell pepper, finely chopped fresh chives 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.
Ingredients
- 1 sheet (14 oz) pre-made puff pastry
- 1 cup, thinly sliced into 1/8-inch rounds zucchini
- 1 cup, thinly sliced into 1/8-inch rounds yellow squash
- 1/2 cup, thinly sliced red bell pepper
- 3 tbsp, finely chopped fresh chives
- 4 oz, softened cream cheese
- 1 tbsp all-purpose flour
- 2 tbsp heavy cream
- 1 tsp, chopped dill
Instructions
- 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.
- Step 2: In a small bowl, mix softened cream cheese, flour, heavy cream, dill, and 1 tbsp chopped chives until smooth and spreadable.
- Step 3: Spread cream cheese mixture evenly over the pastry, leaving a 1/2-inch border around the edge.
- Step 4: Arrange zucchini, yellow squash, and bell pepper slices in a tight, overlapping pattern over the cream cheese layer.
- Step 5: Bake for 20-22 minutes until pastry is golden brown and vegetables are tender when pierced with a fork.
- Step 6: Let cool for 5 minutes, then sprinkle with remaining 2 tbsp chives before slicing into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Palmer Park Garden Vegetable Tart take to make?
Total time is about 47 minutes (25 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Palmer Park Garden Vegetable Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Palmer Park Garden Vegetable Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Palmer Park Garden Vegetable Tart for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Palmer Park Garden Vegetable Tart vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
