Summer Veggie Tart

We're changing things up this week and the featured recipe is not coming from Jolianne, but from a CSA member! We love hearing about and seeing the recipes that you are making with all of your Farm Fresh produce and this one was just too good not to share!

This recipe comes to us form Laura F. (@nowhereandgoodbye). She is a new CSA member and is loving the flexibility of the Ottawa Farm Fresh CSA, and the amount of organic produce in her basket every week!

Thanks for sharing, Laura, this recipe is a real celebration of Farm Fresh goodness!

Summer Veggie Tart

Balsamic Onions:

1 large sweet, red or white onion*

2 T butter or olive oil

¼ t salt

1.5 T balsamic vinegar*


Saute sliced onions, butter & salt over medium heat for about 10 min. Then add the balsamic vinegar and mix for 1 min. Set aside.

Tart base: 1 roll frozen puff pastry thawed and rolled onto parchment paper, place on baking sheet. Roll sides up, about ½”, then poke holes in the pastry base so it doesn't rise in the center.

1 C shredded sharp cheddar

1 pint cherry tomatoes*, cut in halves

1 hot pepper* of choice, diced (optional)

1 bell pepper* of choice, sliced

3 T olive oil

1 T each fresh thyme* & basil*


Mix 2 T of olive oil with the halved tomatoes & some salt.

In a separate bowl mix bell pepper, hot pepper, 1 T olive oil & salt.

Sprinkle sharp cheddar over pastry. Then add the tomatoes face up over the pastry. Sprinkle the pepper mixture over top, followed by the onions. Bake at 425 for approx 25 min.

When it comes out of the oven sprinkle basil and thyme over top.


All ingredients marked in bold are available in the Farm Store.

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