Spring Vegetable Tart Puff (Printable version)
A flaky tart topped with zucchini, asparagus, tomatoes, and creamy cheese on puff pastry.
# What You'll Need:
→ Puff Pastry
01 - 1 sheet (about 9 oz) ready-made puff pastry, thawed if frozen
→ Vegetables
02 - 1 small zucchini, thinly sliced
03 - 3.5 oz asparagus, trimmed and cut into 2-inch pieces
04 - 3.5 oz cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 oz baby spinach leaves
→ Cheese & Cream Base
07 - 3.5 oz crème fraîche or sour cream
08 - 3 oz goat cheese, crumbled (or feta)
09 - 1 large egg
10 - 1 tablespoon grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
12 - 1 tablespoon fresh chives or dill, chopped
→ Other
13 - 1 tablespoon olive oil
14 - 1 teaspoon lemon zest
# How to Prepare:
01 - Preheat your oven to 400°F and line a baking tray with parchment paper.
02 - Roll out the puff pastry onto the prepared tray. With a sharp knife, lightly score a ½-inch border around the edges (do not cut through), and prick the center with a fork.
03 - In a bowl, mix crème fraîche, goat cheese, egg, Parmesan, lemon zest, herbs, salt, and pepper until smooth.
04 - Spread the cheese mixture evenly over the center of the pastry, keeping the border clear.
05 - Arrange zucchini, asparagus, red onion, and cherry tomatoes decoratively over the cheese base. Drizzle with olive oil and season with salt and pepper.
06 - Bake for 25–30 minutes, or until the pastry is golden and crisp and the vegetables are tender.
07 - In the last 5 minutes, scatter spinach leaves over the tart so they wilt slightly.
08 - Remove from the oven, let cool for 5 minutes, then cut into portions and serve warm.
# Expert advice:
01 -
- The puff pastry creates this impossibly flaky golden crust that makes everyone think you spent hours at the stove
- You can swap whatever vegetables look best at the market, making it different every single time
02 -
- A soggy bottom happens when your vegetables are too wet, so pat them dry with paper towels first
- The scored border will puff up dramatically, creating that professional bakery look
03 -
- Grate extra Parmesan over the top during the last 3 minutes of baking for a golden cheesy crust
- A light brush of olive oil on the pastry border before baking ensures the most beautiful golden finish