Spring Vegetable Tart Puff (Print Version)

Golden puff pastry layered with fresh spring vegetables and a creamy cheese blend, ideal for brunch.

# What You Need:

→ Puff Pastry Base

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

→ Cheese Mixture

02 - ½ cup crème fraîche or sour cream
03 - 2 oz soft goat cheese, crumbled
04 - 1 large egg
05 - 1 garlic clove, minced
06 - 1 tsp lemon zest
07 - Salt and freshly ground black pepper, to taste

→ Spring Vegetables

08 - 3 oz asparagus, trimmed and cut into 2-inch pieces
09 - 3 oz sugar snap peas, halved
10 - 2 oz baby carrots, sliced thinly on the bias
11 - 2 oz radishes, thinly sliced
12 - 1 small zucchini, thinly sliced
13 - 2 tbsp olive oil

→ Garnish

14 - 2 tbsp fresh chives or dill, finely chopped
15 - 1 tbsp lemon juice
16 - Freshly cracked black pepper

# Preparation Steps:

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 25–30 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 Advice:

01 -
  • The pastry turns impossibly golden and flaky while the vegetables stay bright and crisp tender
  • You can assemble it in minutes and let the oven do all the impressive work
  • Every bite balances tangy cheese, sweet vegetables, and that perfect buttery crust
02 -
  • Keep that scored border intact or the edges will not puff up properly into a beautiful crust
  • Vegetables can be sliced the day ahead and kept cold in a sealed container
  • The pastry needs to be completely cold before it goes into the oven for maximum rise
03 -
  • Work quickly with the pastry once it is unfolded to prevent it from becoming warm and sticky
  • If vegetables are very thick, steam them for 2 minutes before arranging to ensure they cook through

Go Back