Name: Garden Vegetable Tart with Cream Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 sheet frozen puff pastry (thawed); 8 oz. cream cheese (room temperature); ⅓ cup sour cream; 1½ tsp lemon juice; ½ tsp Italian seasonings; ½ tsp black pepper; Salt to taste; ½ pint cherry tomatoes (halved); 1 ear fresh corn (sliced off cob); ½ bunch broccolini (chopped); ½ cup feta cheese (crumbled); 2 Tbsp fresh chives (chopped)

If you’re looking for a fresh, vibrant way to showcase your garden veggies, you have to try this Garden Vegetable Tart with Cream Cheese Recipe. It’s one of those dishes that comes together quickly but feels like a special occasion—perfect for weekend brunches or casual dinners. I love this recipe because it combines the flaky, buttery crunch of puff pastry with a tangy cream cheese spread and a colorful parade of fresh vegetables. Trust me, you’ll want to keep this in your recipe rotation.

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Why You’ll Love This Recipe

Fresh & Flavorful: You get the brightness of fresh veggies paired with a creamy, zesty base that highlights every bite.
Simple to Make: It uses store-bought puff pastry for an easy shortcut but tastes totally homemade and impressive.
Versatile & Customizable: You can swap in whatever garden produce you have on hand, making it perfect for all seasons.
Perfect for Entertaining: Serves as a stunning centerpiece that tastes as good as it looks.

The image shows a rectangular vegetable tart cut into six pieces on a brown baking sheet, placed on a white marbled surface. The tart has a golden, flaky crust as the bottom layer. On top of the crust is a smooth, white creamy layer spread evenly. The third layer is made up of bright, fresh vegetables including halved red cherry tomatoes, small green broccoli florets, and yellow corn kernels scattered all over. White crumbled cheese is sprinkled generously across the vegetables, adding a soft texture contrast. The tart pieces are neatly separated with some crumbs near the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Garden Vegetable Tart with Cream Cheese Recipe relies on a handful of simple, fresh ingredients that complement each other beautifully. The puff pastry gives you that irresistible flakiness, while the cream cheese mixture adds a luscious tang. Make sure your veggies are fresh and bright for the best presentation and flavor.

Frozen puff pastry: Thaw it in the fridge overnight for easy rolling and flaky results.
Cream cheese: Use room temperature so it blends smoothly with the sour cream.
Sour cream: Adds a subtle tang and creaminess that balances the richness.
Lemon juice: Brightens the cream cheese layer and enhances the overall flavor.
Italian seasonings: A lovely herb blend that pairs well with all the veggies.
Black pepper: Freshly ground is best for a bit of heat without overpowering.
Cherry tomatoes: Halved for bursts of juicy sweetness.
Fresh corn: Sliced straight off the cob for that sweet crunch.
Broccolini: Chopped into bite-sized pieces, it adds color and texture.
Feta cheese: Crumbled on top for a salty, creamy contrast.
Fresh chives: Chopped finely to sprinkle over for a mild oniony kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up based on what’s fresh or what’s in my fridge. This Garden Vegetable Tart with Cream Cheese Recipe is super forgiving and easy to customize, so feel free to get creative to match your taste or dietary preferences.

Adding roasted veggies: Sometimes I roast zucchini or eggplant for a caramelized twist that deepens the flavor.
Using goat cheese: Swap out feta for goat cheese if you prefer a creamier, tangier touch.
Gluten-free crust: You can substitute a gluten-free puff pastry for those with gluten sensitivities without losing that flakiness.
Herb swaps: Try fresh basil or thyme instead of chives to switch up the herbal profile.

How to Make Garden Vegetable Tart with Cream Cheese Recipe

Step 1: Prepare and Bake the Puff Pastry

Preheat your oven to 400°F. On a lightly-floured surface, roll out your thawed puff pastry into a 10×12 inch rectangle. Transferring it to a parchment-lined baking sheet will save you cleanup later. Next, score a ½-inch border all around the edges using the back of a paring knife—this helps the center stay a bit flatter while the edges puff up nicely. Then, poke fork holes every ½ inch inside the border to prevent excessive puffing. Bake for about 18-20 minutes until golden and beautiful. When it’s out of the oven, if the center has risen too much, just gently press it back down so it’s flat and ready for toppings.

Step 2: Mix the Cream Cheese Base

While your pastry is baking, get a medium bowl and stir together the cream cheese, sour cream, lemon juice, Italian seasonings, and black pepper. Make sure the cream cheese is soft—that really helps with smooth mixing. This creamy layer is crucial because it balances all the fresh veggies you’re about to add and adds a subtle tanginess that just sings.

Step 3: Assemble Your Garden Vegetable Tart

Once your puff pastry has cooled slightly, spread your cream cheese mixture evenly inside the scored border. Then, arrange your halved cherry tomatoes, fresh corn kernels, chopped broccolini, and crumbled feta cheese evenly on top. Finish with a sprinkle of chopped fresh chives for that mild but vibrant finish. You’ll find that the colors alone make the tart irresistible.

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Pro Tips for Making Garden Vegetable Tart with Cream Cheese Recipe

Room Temperature Dairy: Let your cream cheese and sour cream sit out before mixing for a perfectly smooth spread without lumps.
Don’t Skip the Scoring: Scoring the puff pastry’s edges and pricking the inside keeps the tart’s shape intact while baking—trust me on this one.
Use the Freshest Veggies: The difference is noticeable—sweet corn right off the cob and bright cherry tomatoes truly elevate the dish.
Gentle Press for Puffy Centers: If the middle puffs too much after baking, press gently with a spatula so the cream cheese layer sits evenly.

How to Serve Garden Vegetable Tart with Cream Cheese Recipe

The image shows several square slices of a flat crust topped with three visible layers: a base layer of golden, flaky crust, a middle layer of creamy white spread, and a top layer with fresh green broccoli florets, bright red halved cherry tomatoes, small yellow corn kernels, and white crumbled cheese, with small green chive pieces sprinkled over. The slices rest on a brown paper surface, and the background has an ear of corn and a red tomato slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this tart with a sprinkle of freshly chopped chives because it adds a mild onion flavor that complements both the veggies and the cream cheese mixture. Sometimes I also throw on a few leaves of fresh basil or a drizzle of balsamic glaze for an elegant touch that makes guests go “wow.”

Side Dishes

This tart pairs beautifully with a light mixed greens salad dressed with lemon vinaigrette or a simple cucumber salad. Since the tart is rich and creamy, something crisp and fresh on the side really balances the meal.

Creative Ways to Present

For parties, I slice the tart into small squares and serve them on a pretty platter with toothpicks—makes for a fantastic finger food. Another time, I arranged it on a wooden board with a variety of fresh herbs scattered around for rustic charm. Try adding edible flowers from your garden for a beautiful pop of color!

Make Ahead and Storage

Storing Leftovers

Leftover tart is best stored in an airtight container in the fridge. I always find it tastes freshest eaten within 2 days. Before refrigerating, cover it loosely with plastic wrap to prevent the veggies from drying out.

Freezing

Freezing isn’t ideal for this tart because the fresh veggies lose their texture and the puff pastry can get soggy. But if you want to freeze, I recommend freezing only the baked puff pastry base (without the cream cheese or veggies) and assembling right before serving.

Reheating

To reheat, gently warm a slice in a low oven (about 300°F) for 5-7 minutes to keep the crust crisp. Avoid microwaving as it tends to make the pastry soggy and the cream cheese mixture lose its texture.

FAQs

Can I use other vegetables in this Garden Vegetable Tart with Cream Cheese Recipe?

Absolutely! This tart is very flexible. You can use zucchini, spinach, roasted bell peppers, or asparagus depending on what you have. Just be mindful of how much moisture the veggies release—pat them dry if needed to keep the pastry crisp.
Do I have to prebake the puff pastry?

Yes, prebaking (or ‘blind baking’) helps set the crust so the cream cheese topping and fresh veggies don’t weigh it down or make it soggy. Scoring and pricking the pastry before baking is important too—it keeps the edges crisp and the center just right.
Can I make this tart vegan?

You can try a vegan puff pastry crust and swap the cream cheese and sour cream for plant-based alternatives. Use a tofu-based ricotta or cashew cream for that creamy texture. Just keep in mind the flavor might differ slightly from the original but still delicious.
How long does the tart keep after assembling?

Once assembled, it’s best eaten the same day. If needed, you can refrigerate it for up to 24 hours, but the veggies might release juices, and the crust can soften a bit.

Final Thoughts

I absolutely love how this Garden Vegetable Tart with Cream Cheese Recipe brightens up any meal. It’s fresh, colorful, and feels both elegant and approachable at the same time. Whenever I’ve made it for friends or family, it always gets rave reviews and requests for seconds. Give it a try—you’ll enjoy the satisfying combination of buttery crust, creamy tang, and vibrant veggies. It’s the kind of dish that makes home cooking feel a little more special, and I’m sure you’ll find yourself coming back to it again and again.