Spring Vegetable Tart Puff (Print Version)

A flaky tart bursting with fresh spring vegetables, creamy cheeses, and herbs on buttery puff pastry.

# What You Need:

→ Puff Pastry

01 - 1 sheet all-butter puff pastry (approximately 9 oz), 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 - 4.2 oz crème fraîche or cream cheese
08 - 2.1 oz goat cheese, crumbled
09 - 1.4 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

# Preparation Steps:

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, combine the crème fraîche (or cream cheese) with half the Parmesan, lemon zest, sea salt, and black pepper. Spread the mixture evenly within the scored border of the pastry.
04 - Distribute zucchini, asparagus, sugar snap peas, and cherry tomatoes evenly over the cheese layer. Sprinkle with spring onions and crumbled goat cheese.
05 - Brush the pastry border with the beaten egg. Drizzle the vegetables with olive oil and sprinkle remaining Parmesan over the top.
06 - Bake for 25 to 30 minutes, or until the pastry is golden and crisp and the vegetables are tender.
07 - 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 Advice:

01 -
  • The buttery puff pastry creates the flakiest foundation that everyone will think took hours to make
  • You can use whatever gorgeous vegetables look best at the market that morning
02 -
  • Don't skip scoring the border or the edges won't puff up properly to create that beautiful crust
  • Let the pastry stay cold until it goes into the oven for the flakiest results
03 -
  • If your vegetables are especially thick, give them a quick steam or roast before arranging on the tart
  • Grate the Parmesan fresh from a wedge instead of using pre-grated for the best melting

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