Jamie Oliver’s puff pastry vegetable tart is one of those dishes that looks super fancy but is surprisingly simple. Think golden, flaky pastry topped with a rainbow of roasted veg, melty cheese and punchy herbs. It’s rustic, colorful and packed with flavor.
The beauty of this tart is how versatile it is. Use whatever vegetables you’ve got kicking around in the fridge. Roast them till they’re sweet and caramelized. Then pile them onto puff pastry with cheese (goat’s cheese is a fave), herbs and maybe a drizzle of balsamic or honey if you’re feeling fancy.
It’s great for a light dinner, a brunch centerpiece or even a picnic. Basically, it’s a dish that makes vegetables feel exciting – Jamie-style.
Jamie Oliver Puff Pastry Vegetable Tart Recipe
Ingredients Needed
Jamie encourages flexibility but here’s the usual lineup if you want to follow his lead:
Vegetables (pick A Colorful Mix)
- 1 red onion
- 1 courgette (zucchini)
- 1 bell pepper (any color)
- A handful of cherry tomatoes
- 1 sweet potato or butternut squash (optional but amazing)
The Base
- 1 sheet of ready-rolled puff pastry (life’s too short to make your own unless you really want to)
- Olive oil
- Salt & pepper
- A few sprigs of fresh thyme or rosemary
- 1 egg (for egg wash. makes it glossy and golden)
For The Topping
- Goat’s cheese, feta or even a bit of mozzarella
- Optional: balsamic glaze or a drizzle of honey
- Optional: fresh basil or rocket (arugula) to scatter on top after baking
Equipment Needed
Nothing too fancy. You likely have all this already:
- Baking tray
- Parchment paper
- Knife and chopping board
- Oven
- Mixing bowl (for tossing veg in oil & seasoning)
- Pastry brush (for egg wash. optional but handy)
That’s it. Minimal mess. Maximum flavor.
How To Make Jamie Oliver’s Puff Pastry Vegetable Tart
Step 1: Preheat & Prep
Get that oven roaring hot. around 200°C (fan 180°C) or 400°F. While it’s heating up, chop your veg into bite-sized chunks. Don’t worry about perfection; rustic is the goal.
Step 2: Roast The Veg
Toss the chopped vegetables with olive oil, salt, pepper and herbs. Spread them out on a tray (give them space or they’ll steam instead of roast). Roast for about 20-25 minutes, until they start getting those lovely caramelized edges.
Step 3: Lay Out The Puff Pastry
Roll out the pastry on a baking tray lined with parchment paper. Score a border around the edge (about 1 inch from the sides) with a knife. don’t cut all the way through. This gives the tart a raised crust.
Optional: brush the edges with a beaten egg for that deep golden color.
Step 4: Assemble The Tart
Once the veg is roasted, let them cool slightly. Then scatter them across the middle of the pastry, keeping within that scored border. Crumble cheese over the top. Add a few thyme leaves or whatever herbs you’ve got left.
Step 5: Bake It
Pop the whole thing in the oven for about 20-25 minutes. Keep an eye on it. the pastry should puff up around the edges and go golden brown.
Step 6: Finish & Serve
Once it’s out of the oven, you can add fresh basil, rocket or a drizzle of balsamic or honey. Slice and serve warm. Or let it cool. it’s just as good cold.
What I Learnt
A few takeaways from making this tart (besides how delicious it is):
- Roasting the veg first is key. It deepens the flavor and stops the tart from going soggy. Raw veg on puff pastry? Nope.
- Less is more. You don’t want to overload the tart or it won’t cook evenly. Keep toppings balanced.
- The pastry border trick works like magic. It creates that classic ’tart’ look without a tart pan.
- This dish is so flexible. Got leftover broccoli, mushrooms or asparagus? Toss ’em in. No goat cheese? Feta, ricotta or even parmesan work just fine.
Honestly, it’s one of those dishes that feels impressive but is super forgiving.
Recipe Tweaks For Jamie Oliver’s Puff Pastry Vegetable Tart
Jamie Oliver’s vegetable tart is already a winner-flaky puff pastry, caramelized veggies, maybe some feta or goat cheese thrown in. But there’s always room to play.
1. Change Up the Vegetables:
Jamie often leans into seasonal produce. That’s a great rule of thumb. In summer? Go for zucchini, cherry tomatoes, red onion. In winter? Roasted squash, leeks, mushrooms. Just make sure the vegetables aren’t too wet-soggy tart = sad tart.
2. Add a Spread:
Before the veggies go down, swipe the pastry with something punchy. Pesto is great for freshness. Tapenade works if you like it briny. Even a spiced ricotta or cream cheese base adds richness and keeps the tart from drying out.
3. Cheese, Please:
Jamie loves a bit of cheese and so do we. Crumbled feta, shavings of aged cheddar or even a handful of mozzarella pearls. each brings its own vibe. For a smoky flavor, try smoked scamorza or a hint of blue cheese.
4. Boost the Flavor with Herbs & Spices:
Don’t forget seasoning. A few thyme leaves, a touch of chili flakes, lemon zest or even za’atar sprinkled on top before baking can completely transform the tart. Add fresh herbs like basil or dill after it comes out of the oven to keep them bright and bold.
5. Make It a Meal:
Crack an egg on top before baking. Or add slices of pre-cooked potato for a heartier bite. You could even layer thin slices of ham or prosciutto under the veg for something a little more indulgent.
Storage Tips For Leftovers
So you didn’t eat the whole tart in one go. Respect. Let’s keep those leftovers in top shape.
1. Cool It First:
Before you even think about storage, let the tart cool completely. If you seal it while warm, condensation builds up and ruins that perfect crisp.
2. Wrap It Right:
Use parchment paper between slices to stop them from sticking, then wrap the whole thing in foil or pop it into an airtight container. Avoid plastic wrap-it traps moisture.
3. Fridge Or Freezer?
- Fridge: It’ll stay fresh for 2-3 days.
- Freezer: If you want to keep it longer, freeze individual slices. Wrap tightly and store for up to a month. Reheat from frozen in a hot oven (don’t microwave. it’ll go soggy).
4. Reheating Without Ruining It:
Best method? Oven at 180°C (350°F) for 10-12 minutes. That brings back the crisp and heats the veg through. Toaster ovens work great too. Just skip the microwave unless you’re desperate and okay with floppy pastry.
What To Eat With Jamie Oliver’s Puff Pastry Vegetable Tart?
This tart plays well with others. Here’s how to round it out.
1. Fresh Greens:
A crisp salad cuts through the richness. Try arugula with lemon vinaigrette or a herby cucumber and dill salad. Anything tangy or sharp brings balance.
2. Hearty Sides:
For a fuller meal, go with roasted new potatoes, a grain salad (like farro with olives and roasted red peppers) or even a warm lentil dish. Earthy sides really complement the pastry.
3. Soup and Tart = Match Made in Heaven:
A velvety tomato soup or something root veg-based (like carrot and ginger) pairs beautifully. It’s cozy and the textures work well together.
4. Something Pickled or Sharp:
Pickled red onions, gherkins or a little homemade slaw help cut through the buttery pastry. It’s that acid-fat balance that keeps your palate happy.
5. Drinks:
Wine? Go white and crisp-Sauvignon Blanc or Pinot Grigio. For reds, a chilled Beaujolais or Grenache works. Non-alcoholic? Sparkling water with lemon or a cold herbal iced tea does the trick.
FAQs
Can I Use Store-bought Puff Pastry For Jamie Oliver’s Vegetable Tart?
Yes, store-bought puff pastry works great and saves time. Just make sure to thaw it before use.
What Vegetables Can I Use In The Puff Pastry Vegetable Tart?
You can use a variety of vegetables like zucchini, bell peppers, cherry tomatoes, and spinach. Jamie Oliver’s recipe gives room for creativity.
How Do I Ensure The Puff Pastry Doesn’t Get Soggy?
To prevent sogginess, bake the pastry blind for a few minutes before adding the veggies, or use a thin layer of pesto or cheese to act as a barrier.
