Spring Vegetable Tart Puff (Print)
Flaky tart loaded with spring vegetables, creamy cheeses, and fresh herbs on buttery puff pastry.
# Ingredient list:
→ Puff Pastry
01 - 1 sheet (approximately 9 oz) all-butter puff pastry, thawed if frozen
→ Vegetables
02 - 1 small zucchini, thinly sliced
03 - 8 asparagus spears, trimmed and cut into 2-inch pieces
04 - 3.5 oz sugar snap peas, halved
05 - 3.5 oz cherry tomatoes, halved
06 - 2 spring onions, thinly sliced
→ Cheese & Dairy
07 - 4.25 oz crème fraîche or cream cheese
08 - 2 oz goat cheese, crumbled
09 - 1.5 oz grated Parmesan cheese
10 - 1 large egg, beaten for egg wash
→ Herbs & Seasoning
11 - 2 tbsp fresh chives, chopped
12 - 2 tbsp fresh basil, torn
13 - 1 tsp lemon zest
14 - ½ tsp sea salt
15 - ¼ tsp freshly ground black pepper
16 - 1 tbsp olive oil
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared baking sheet. Score a ¾-inch border around the edge with a sharp knife, being careful not to cut all the way through the pastry.
03 - In a small bowl, mix the crème fraîche (or cream cheese) with half the Parmesan, lemon zest, sea salt, and black pepper until well combined.
04 - Spread the cheese mixture evenly within the scored border of the pastry, keeping the border clean.
05 - Arrange zucchini, asparagus, sugar snap peas, and cherry tomatoes evenly over the cheese layer. Sprinkle with spring onions and crumbled goat cheese.
06 - Brush the pastry border with the beaten egg. Drizzle the vegetables with olive oil and sprinkle remaining Parmesan over the top.
07 - Bake for 25–30 minutes, or until the pastry is golden and crisp and the vegetables are tender.
08 - Remove from the oven, scatter with fresh chives and basil, and let cool for 5 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The pastry stays impossibly flaky while the vegetables become concentrated and sweet, a contrast that makes people ask for seconds
- It looks impressive but comes together in under an hour, perfect for those nights when you want dinner to feel special without the fuss
02 -
- Dont skip chilling your pastry if it starts to feel soft or sticky while working, it will puff up much better in the oven
- The scored border is essential for creating that raised edge, but be gentle, you only want to mark it not cut through
03 -
- Work quickly once the pastry is unfolded, keeping it cold is the secret to maximum puff and flake
- If the vegetables release too much liquid and make the pastry soggy, try briefly salting the zucchini and tomatoes and letting them drain for 15 minutes before arranging