Jamie Oliver Recipes

Jamie Oliver Puff Pastry Vegetable Tart Recipe

7 min read

I remember the first time I tried making a vegetable tart. It was a last-minute dinner for some friends, and I was feeling adventurous. I had a couple of puff pastry sheets in the freezer, a bunch of leftover veggies, and not much time. I didn’t want to just throw them into a stir-fry or toss them in a salad-so I Googled. Jamie Oliver’s Puff Pastry Vegetable Tart caught my eye. The recipe was simple yet sophisticated. The combination of buttery puff pastry with fresh, roasted vegetables seemed like the perfect way to make something impressive without too much effort.

That night, my friends were genuinely impressed. The puff pastry was crispy, the veggies were roasted to perfection, and it was all so easy to throw together. Since then, I’ve made this tart countless times. It’s become a go-to dish for dinner parties, brunches, and even weekday meals when I need something quick but delicious.

Jamie Oliver’s Puff Pastry Vegetable Tart Recipe

This recipe is a real crowd-pleaser. It’s flexible, so you can tailor it to whatever vegetables are in season or whatever you happen to have in your fridge. The crispiness of the puff pastry and the richness of the roasted veggies really elevate the whole experience.

Here’s a breakdown of Jamie Oliver’s Puff Pastry Vegetable Tart:

  1. Puff Pastry Base – It’s golden, flaky, and the perfect vehicle for the vegetables.
  2. Vegetables – Usually a medley of roasted vegetables. Think bell peppers, zucchini, onions, and tomatoes.
  3. Seasoning – The vegetables are seasoned with olive oil, salt, pepper, and a touch of garlic.
  4. Cheese (optional) – You can add some cheese like goat cheese or feta for creaminess and tanginess.
  5. Herbs – Fresh thyme or rosemary adds a fresh, fragrant note to the tart.

Ingredients Needed

Let’s dive into what you’ll need for this tart. You don’t need fancy ingredients-most of these things are easy to find at your local grocery store or farmer’s market.

  • Puff Pastry Sheets – 2 sheets (preferably pre-made)

  • Mixed Vegetables – Whatever’s in season or what you have on hand. Popular choices include:

    • Red onion
    • Bell peppers
    • Zucchini
    • Cherry tomatoes
    • Mushrooms
    • Eggplant
  • Olive Oil – For roasting the veggies and brushing the pastry.
  • Fresh Herbs – A few sprigs of thyme or rosemary. They’ll add that rustic touch.
  • Cheese – Optional, but goat cheese or feta work wonders for creaminess and a touch of sharpness.
  • Garlic – A clove or two, finely chopped.
  • Salt and Pepper – To taste.
  • Balsamic Vinegar (optional) – For drizzling over the veggies for a little tang.

How To Make Jamie Oliver’s Puff Pastry Vegetable Tart

Here’s the best part: It’s super easy to make, even for someone like me who’s not a chef by trade.

  1. Preheat Your Oven – Set it to 200°C (400°F) and line a baking tray with parchment paper.
  2. Prepare the Vegetables – Slice up your veggies. The size doesn’t need to be perfect, but try to make them about the same thickness so they cook evenly.
  3. Roast the Veggies – Toss your vegetables in olive oil, salt, pepper, garlic, and fresh herbs. Spread them on the baking tray and roast for about 20-25 minutes, or until they’re soft and lightly caramelized.
  4. Prepare the Puff Pastry – While the veggies roast, roll out the puff pastry on another baking tray. Use a knife to score a border about 1 inch from the edge, creating a nice crust.
  5. Assemble the Tart – After the vegetables are done roasting, let them cool slightly. Then, arrange them on the puff pastry, leaving the edges free for the puff to rise. If you’re using cheese, crumble it on top.
  6. Bake – Pop the tart back into the oven for 15-20 minutes, or until the pastry is golden and puffed up.
  7. Finishing Touches – Once it’s out of the oven, drizzle a little balsamic vinegar on top and garnish with more fresh herbs if desired.

Ingredient Science Spotlight

Let’s talk about why this dish works so well. It’s all about balance.

  • Puff Pastry – The magic of puff pastry lies in its layers. When baked, the water in the dough turns into steam, which causes the layers to separate and puff up. That’s what gives the pastry its airy, flaky texture. This is why it pairs so perfectly with hearty roasted vegetables.
  • Roasted Vegetables – Roasting vegetables caramelizes their natural sugars, which brings out their sweetness and enhances their flavor. The high heat helps concentrate the flavors, making the veggies taste rich and full-bodied. The olive oil helps with this process, while also ensuring the veggies don’t dry out.
  • Herbs & Garlic – Fresh herbs release essential oils when heated, which gives the tart that beautiful, aromatic fragrance. Garlic adds a savory depth, but it’s crucial not to burn it during roasting; otherwise, it’ll become bitter.

Expert Tips

  1. Choose Seasonal Veggies – The fresher the vegetables, the better the tart. In summer, go for tomatoes, zucchini, and bell peppers. In fall, swap for squash and root veggies like sweet potatoes.
  2. Don’t Overcrowd the Tray – When roasting the veggies, give them enough space on the tray. Crowding will steam them rather than roast them, and you’ll miss out on that golden-brown caramelization.
  3. Use a Pizza Cutter – For easy slicing, I always use a pizza cutter to cut the tart. It’s cleaner and faster than using a knife.
  4. Brush the Edges – Brush the edges of the puff pastry with a little olive oil or egg wash before baking. It’ll give the tart an extra golden shine.

Recipe Variations

There’s so much room to play with this recipe. Here are a few ideas:

  • Add Protein – Want to make it heartier? Add some grilled chicken, roasted turkey, or even a few slices of prosciutto on top of the veggies.
  • Swap the Cheese – If goat cheese isn’t your thing, try ricotta, cream cheese, or even a strong cheddar for a richer flavor.
  • Make it Vegan – Skip the cheese, and perhaps use a non-dairy option or top it with a handful of roasted nuts for crunch.
  • Flavored Oils – Swap the olive oil for something with a bit of extra flavor, like garlic-infused or chili oil, for an extra kick.

Final Words

What I love most about Jamie Oliver’s Puff Pastry Vegetable Tart is its versatility. It’s a blank canvas that you can dress up however you like, whether you’re going for a lighter, fresher dish or something rich and indulgent. And the best part? It’s quick to make, especially with pre-made puff pastry.

Whether you’re entertaining guests or just treating yourself to a cozy meal at home, this tart is always a winner. It’s comforting, delicious, and just sophisticated enough to feel special without requiring a lot of fuss.

FAQs

Can I Use Frozen Puff Pastry For This Recipe?

Yes, frozen puff pastry works just fine. Just make sure to thaw it before using.

What Vegetables Are Best For The Tart?

Jamie recommends a mix of seasonal vegetables like bell peppers, zucchini, and cherry tomatoes.

How Can I Make The Tart More Filling?

You can add a layer of ricotta or goat cheese for extra richness and texture.

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