Red Curry Veggie Tart


This vegetarian tart is packed with flavor yet comes together with little work thanks to shortcut ingredients like puff pastry and a few kitchen staples.

This red curry veggie tart is cut up and ready to serve.
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
45 mins
6 serves


  • 1 10-oz. pkg. frozen cut broccoli

  • 1 cup frozen sweet potatoes (from a 16-oz. pkg.)

  • 2 tablespoons olive oil

  • Freshly ground black pepper

  • ¾ teaspoon kosher salt, divided

  • 1 frozen puff pastry sheet (from a 17.3-oz. pkg.)

  • ¼ cup well-shaken and stirred unsweetened coconut milk (from a 13.66-oz. can)

  • 3 tablespoons red curry paste

  • 1 cup frozen sweet peas (from a 10-oz. pkg.)

  • 1 teaspoon lime zest (from 1 lime), plus wedges for serving

  • Chopped fresh flat-leaf parsley, for serving


  1. Preheat broiler with rack 6 inches from heat. Toss broccoli and sweet potatoes with oil, several grinds of pepper, and ½ teaspoon salt on a rimmed baking sheet; spread in an even layer. Broil until charred in spots, 6 to 8 minutes. Remove from oven. Reduce temperature to 425°F with a rack in middle position.

  2. Roll out puff pastry on a sheet of parchment paper to a 14-by-10-inch rectangle. Transfer parchment with pastry to a baking sheet. Using a paring knife, lightly score a border around pastry, about ½ inch in from outer edges. Prick pastry surface all over (except border) with a fork. Chill, uncovered, for at least 10 minutes and up to 30 minutes.

  3. Meanwhile, stir coconut milk, curry paste, several grinds of pepper, and remaining ¼ teaspoon salt in a bowl.

  4. Spread curry mixture over chilled pastry to border; top with peas and roasted vegetable mixture. Bake at 425°F on middle rack until pastry is golden brown around edges, 15 to 20 minutes.

  5. Top with lime zest and parsley. Slice and serve warm or at room temperature with lime wedges.

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