Grilled Pesto Vegetable Tart

Grilled Pesto Vegetable Tart

Campbell's Kitchen 0

"Pepperidge Farm® Puff Pastry Sheets make a tender crust for this savory tart filled with layers of pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers."

Ingredients 1 h 45 m {{adjustedServings}} servings 517 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13x11-inch rectangle. Place on the prepared sheet. Brush the edges of the rectangle with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
  3. Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush with the oil mixture. Turn vegetables over and brush with more oil. Season to taste. Bake the vegetables 4 minutes, turning halfway through cooking. Cool slightly.
  4. Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
  5. Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.
Tips & Tricks
Grilled Mediterranean Vegetable Sandwich

See how to make a roasted eggplant and portobello mushroom sandwich.

Smokey Sausage Cups

See how to make sausage in bite-size Pepperidge FarmĀ® Puff Pastry cups.

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Reviews 6

  1. 7 Ratings

Crystal S

This is a great recipe and a wonderful way to use up the summer bounty of fresh veggies as almost any vegetable can be subbed for the zucchini, squash and eggplant. A suggestion to others who try this recipe ~ use more of the pesto sauce and don't crowd the mix of vegetables, otherwise the tart will not crisp and you lose the flakiness of the pastry sheets. I have made it twice since receiving the recipe and it has been wonderful each time - perfect appetizer paired with a refreshing glass of Sangria poolside. Definitely a keeper!!!


My husband likes everything and would probably have rated this tart 4 stars. I have a few quibbles. First, I found that it look much longer to roast the vegetables in the oven to get them soft and slightly browned than called for. Second, while I used a regular size eggplant (not baby) and a large zucchini, I did not use any summer squash. I did add a few mushroom chunks. Even so, I almost could not fit the vegetables on the tart pastry in a single layer. Last, I used the amount of pesto recommended and thought it needed more. I could hardly taste it on the finished baked tart. The end product looked terrific, but I would recommend alternating the veggies as they are laid out on the tart, not in rows. That way, when it is cut, each piece gets a sampling of each vegetable. I liked it well enough to try again with more pesto and maybe some additional other seasonings.


I didn't have a squash on hand so I tossed in a little sauteed kale because I wanted more veggies. Even without the squash I had WAYYYY too many veggies for such a little pastry! I also thought there wasn't enough of the goat cheese but I was out so I added some fresh mozzarella as well. I had a very strong goat cheese though so I feel like they balanced really well. Lastly, I threw the red peppers on before baking it along with some kalamata olives. I served it with some spicy lentil soup and it made a great meal! I would definitely make this again!