Spring Vegetable Tart Puff (Print)

Golden tart featuring fresh spring vegetables and creamy cheese atop flaky puff pastry.

# Ingredient list:

→ Puff Pastry Base

01 - 1 sheet (approximately 9 oz) ready-made puff pastry, thawed if frozen

→ Vegetables

02 - 8 asparagus spears, trimmed and cut into 2-inch pieces
03 - 1 small zucchini, thinly sliced
04 - 3.5 oz cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 3.5 oz fresh or frozen peas

→ Cheese & Dairy

07 - 4.2 oz crème fraîche or sour cream
08 - 2.8 oz goat cheese, crumbled
09 - 1 oz grated Parmesan cheese
10 - 1 large egg

→ Seasonings & Herbs

11 - 1 tbsp olive oil
12 - 1 clove garlic, minced
13 - 1 tbsp fresh chives, chopped
14 - 1 tbsp fresh basil, torn
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Lay out the puff pastry on the prepared baking sheet. Score a 3/4-inch border around the edge with a sharp knife without cutting through completely.
03 - In a small bowl, whisk together crème fraîche, egg, Parmesan, garlic, salt, and pepper until smooth. Spread mixture evenly within the scored border.
04 - Arrange asparagus, zucchini, cherry tomatoes, red onion, and peas over the crème fraîche base. Drizzle vegetables with olive oil and season with salt and pepper.
05 - Sprinkle crumbled goat cheese evenly over the vegetables.
06 - Bake for 25-30 minutes, or until pastry is golden and crisp and vegetables are tender.
07 - Remove from oven, let cool slightly, then scatter fresh chives and basil on top. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • The puff pastry creates the most luxurious edible plate for humble spring vegetables
  • You can assemble it in under twenty minutes and let the oven do the rest of the work
  • It looks impressive enough for guests but tastes even better the next morning for breakfast
02 -
  • Keep the puff pastry cold until the moment it goes into the oven or the butter will melt before baking
  • The scored border will puff up beautifully to create a natural edge so do not cut all the way through
  • You can swap goat cheese for feta or ricotta depending on what you have in the refrigerator
03 -
  • If the edges of the pastry start browning too quickly cover them loosely with foil
  • Blanch the asparagus for one minute in boiling water if you prefer it softer

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