Spring Vegetable Puff Tart (Print Version)

Flaky puff pastry topped with fresh spring vegetables and creamy cheese for a light, flavorful meal.

# What You Need:

→ Puff Pastry Base

01 - 1 sheet all-butter puff pastry (approximately 9 oz), thawed if frozen

→ Vegetables

02 - 1 cup asparagus, trimmed and cut into 2-inch pieces
03 - 1 cup baby zucchini, thinly sliced
04 - 1 cup shelled fresh or frozen peas
05 - 1/2 cup radishes, thinly sliced
06 - 1/2 cup baby carrots, peeled and sliced on a bias

→ Cheese & Cream

07 - 1/2 cup ricotta cheese
08 - 1/2 cup crumbled goat cheese or feta
09 - 2 tablespoons grated Parmesan
10 - 1/4 cup heavy cream
11 - 1 large egg, for egg wash

→ Herbs & Seasoning

12 - 2 tablespoons fresh chives, finely chopped
13 - 2 tablespoons fresh dill, chopped
14 - 1 tablespoon lemon zest
15 - Salt and freshly ground black pepper, to taste
16 - 1 tablespoon olive oil

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to a rectangle about 10x14 inches. Transfer to the prepared baking sheet. Score a border 1 inch from the edge all around the pastry, being careful not to cut all the way through. Prick the inside area with a fork several times.
03 - Beat the egg and brush the border with it for a golden finish.
04 - In a small bowl, mix ricotta, goat cheese, Parmesan, cream, lemon zest, half the chives, half the dill, salt, and pepper until smooth.
05 - Spread the cheese mixture evenly within the scored border of the pastry. Arrange asparagus, zucchini, peas, radishes, and carrots attractively over the cheese mixture. Drizzle vegetables with olive oil and season lightly with salt and pepper.
06 - Bake for 25-30 minutes, or until the pastry is puffed and golden and the vegetables are tender-crisp.
07 - Remove from oven, sprinkle with remaining chives and dill. Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks impressively fancy but comes together in under an hour
  • You can swap vegetables based on whatever looks best at the market
  • The combination of creamy cheese and crisp vegetables is honestly perfect
02 -
  • Do not skip scoring the border or the center will puff up too much
  • The vegetables shrink a bit when they roast so do not be afraid to pile them on
  • Let it rest for those 5 minutes or the cheese layer will slide right off when you cut it
03 -
  • Thaw frozen puff pastry in the refrigerator overnight, not on the counter
  • Use a microplane for the lemon zest so you only get the fragrant outer layer

Go Back