Spring Vegetable Puff Tart (Print Version)

Golden tart topped with fresh spring vegetables and creamy cheeses on flaky puff pastry.

# What You Need:

→ Puff Pastry Base

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

→ Vegetables

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

→ Cheese & Dairy

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

→ Seasonings & Herbs

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

# Preparation Steps:

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, being careful not to cut through completely.
03 - In a small bowl, whisk together crème fraîche, egg, Parmesan, garlic, salt, and pepper until smooth and well combined.
04 - Spread the cream mixture evenly within the scored border of the pastry, keeping the raised edge clean.
05 - Arrange asparagus, zucchini, cherry tomatoes, red onion, and peas over the crème fraîche base in an even layer.
06 - Drizzle vegetables with olive oil and season generously with salt and pepper.
07 - Sprinkle crumbled goat cheese evenly over the arranged vegetables.
08 - Bake for 25-30 minutes, or until pastry is golden and crisp and vegetables are tender.
09 - Remove from oven and let cool slightly. Scatter fresh chives and basil on top. Slice into pieces and serve warm or at room temperature.

# Expert Advice:

01 -
  • The golden flaky pastry against bright spring vegetables makes everyone think you spent hours
  • You can prep everything ahead and bake when guests arrive
  • Leftovers taste even better the next day for lunch
02 -
  • Work quickly once the pastry is out of the fridge, it becomes difficult to handle as it warms
  • Dont overload the cream mixture or it will spill over the border during baking
  • Let the tart cool for at least 5 minutes before slicing or the filling will slide right off
03 -
  • Egg wash the scored border only for extra golden definition
  • Grind fresh pepper over the finished tart for a beautiful speckled look

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