Spicy Puff Pastry Vegetable Tart



9 People


10 minutes

Cooking time

20 minutes

Seasonal squash meets Lee Kum Kee Sriracha Chili Sauce in this spicy vegetable tart.


  • 1 (8½-ounce) sheet puff pastry, thawed
  • ½ cup thinly sliced acorn squash
  • 1 small yellow squash, cut into ¼-inch slices
  • 1 small zucchini, cut into ¼-inch slices
  • ½ cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1 egg, beaten
  • Additional fresh thyme, for garnish


  • Salt and black pepper, to taste

Sauce mix

  • 1 cup ricotta
  • ½ tablespoon Lee Kum Kee Sriracha Chili Sauce
  • 1 teaspoon Lee Kum Kee Minced Garlic
  • ½ cup grated parmesan
  • ½ tablespoon lemon zest
  • 1 teaspoon chopped thyme
  • Salt and black pepper, to taste


  1. Add the ricotta, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic, parmesan, lemon zest, and thyme to a bowl. Mix to combine and season with salt and pepper. Whip the mixture for 2 minutes until airy and creamy. Season with salt and pepper to taste. Set aside.
  2. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the puff pastry onto a cutting board and slice into 9 squares. Use a knife to score a square ¼ inch from the edges.
  3. Add the acorn squash, yellow squash, zucchini, and red onion to a mixing bowl. Toss the vegetables together with the olive oil, salt, and pepper. 
  4. Place the puff pastry rectangles on the baking sheet 1 inch apart. Spread 1 tablespoon of the ricotta mixture into the middle of each puff pastry. Top each piece with a medley of vegetables staying within the scored perimeter. Brush the edges of each puff pastry rectangle with the egg wash.
  5. Place in the oven and bake for 20 to 25 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh thyme and serve. Enjoy!


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