Golden, flaky puff pastry has a way of turning everyday vegetables into something that feels worthy of a special occasion. This colorful vegetable tart combines tender green beans, sweet carrots, vibrant yellow bell peppers, and a touch of fresh thyme for extra aroma. Whether you’re serving it as a light lunch, an elegant appetizer, or a vegetarian main course, this recipe proves that simple ingredients can create a dish that’s both beautiful and full of flavor.
Ingredients
- 1 sheet puff pastry, thawed
- 2 medium carrots, cut into thin strips
- 7 ounces fresh green beans
- 2 medium yellow bell peppers, cut into thin strips
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F. Line a baking dish or baking sheet with parchment paper.
- Bring a large pot of salted water to a boil. Add the green beans and cook for about 8–10 minutes, until just tender. Immediately transfer them to a bowl of ice water to preserve their bright green color. Drain well and pat dry.
- Melt the butter with 1 tablespoon of olive oil in two separate skillets over medium heat. Cook the carrot strips in one skillet and the yellow bell peppers in the other. Season both with salt and black pepper.
- After about 4–5 minutes, pour half of the white wine into each skillet. Allow the wine to simmer until mostly evaporated. Stir in the fresh thyme, then remove both skillets from the heat.
- Roll out the puff pastry slightly and place it into the prepared baking dish. Arrange the green beans over one-third of the pastry, the sautéed peppers over another third, and the carrots over the remaining section.
- Spoon the flavorful cooking juices from both skillets evenly over the vegetables.
- Bake for 30 minutes, or until the pastry is puffed, crisp, and golden brown.
- Let the tart cool for a few minutes before slicing. Serve warm as a main course, side dish, or elegant appetizer.
