Spring Vegetable Tart Puff (Print)
Crisp puff pastry layered with fresh spring vegetables and creamy cheese for a light, flavorful dish.
# Ingredient list:
→ Puff Pastry Base
01 - 1 sheet (approximately 9 ounces) all-butter puff pastry, thawed if frozen
→ Cheese Mixture
02 - ½ cup crème fraîche or sour cream (about 4.2 ounces)
03 - ½ cup soft goat cheese, crumbled (about 1.8 ounces)
04 - 1 large egg
05 - 1 garlic clove, minced
06 - 1 teaspoon lemon zest
07 - Salt and freshly ground black pepper, to taste
→ Spring Vegetables
08 - 3 ounces asparagus, trimmed and cut into 2-inch pieces
09 - 3 ounces sugar snap peas, halved
10 - 2 ounces baby carrots, sliced thinly on the bias
11 - 2 ounces radishes, thinly sliced
12 - 1 small zucchini, thinly sliced
13 - 2 tablespoons olive oil
→ Garnish
14 - 2 tablespoons fresh chives or dill, finely chopped
15 - 1 tablespoon lemon juice
16 - Freshly cracked black pepper
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Lay the puff pastry sheet on the prepared baking sheet. Score a ½-inch border around the edges with a sharp knife, being careful not to cut all the way through. Prick the center area with a fork.
03 - In a bowl, mix together the crème fraîche, goat cheese, egg, minced garlic, lemon zest, salt, and pepper until smooth. Spread evenly over the center of the pastry, keeping within the scored border.
04 - Toss the asparagus, sugar snap peas, carrots, radishes, and zucchini with olive oil, a pinch of salt, and pepper.
05 - Arrange the vegetables in a single layer over the cheese mixture.
06 - Bake for 25 to 30 minutes, or until the pastry is golden and crisp and the vegetables are just tender.
07 - Remove from the oven. Drizzle with lemon juice and sprinkle with fresh herbs and cracked pepper. Let cool slightly before slicing and serving.
# Expert Tips:
01 -
- The golden puff pastry creates the most satisfying crunch against the tender vegetables
- You can use whatever looks freshest at the market, making it different every single time
- This looks like something from a fancy bakery but comes together in under an hour
02 -
- Keep the cheese mixture inside the scored border or the edges won't puff up properly
- Slicing vegetables thinly and evenly is crucial since they cook for the same amount of time
- The tart is best served warm but the pastry stays surprisingly crisp for hours
03 -
- Leftover vegetables can be roasted alongside the tart on a separate pan for future meals
- The unbaked tart can be assembled, wrapped tightly, and frozen for up to a month