Spring Vegetable Tart Puff

Last spring, my neighbor brought over an armful of vegetables from her garden and I swear those vegetables were still warm from the sun. I had a sheet of puff pastry in the freezer and just went for it, no plan, no recipe, no idea if the flavors would even work together. The tart that emerged became my go to whenever I need to feed people but want to feel relaxed about it.

I made this for my book club when I completely forgot I was hosting. Everyone arrived expecting snacks and I slid this golden tart onto the counter still slightly warm. There were no leftovers, just requests for the recipe and three people asking when I would make it again.

Ingredients

• Puff pastry: Keep it cold until the moment you are ready to use it because warmth makes it lose that miraculous ability to puff into dozens of buttery layers
• Crème fraîche: The tang here cuts through the richness of the pastry and pairs perfectly with the sweet vegetables roasting on top
• Goat cheese: Fresh goat cheese creates a creamy base that holds everything together while adding that distinctive sharp flavor
• Zucchini and asparagus: Slice them thin because thick pieces will not cook through in the same time as the pastry needs to become golden
• Cherry tomatoes: They burst during baking and release their juices to create little pockets of sweetness throughout the tart
• Egg: This binds the cream and cheese together into something that sets like a custard rather than separating in the oven heat
• Lemon zest: Do not skip this because it brightens all the rich elements and makes the whole tart taste lighter than it actually is

Instructions

Prepare your oven and pastry:

Preheat your oven to 200°C and line a baking tray with parchment paper. Roll out the puff pastry onto the prepared tray and lightly score a 1.5 cm border around the edges without cutting through. Prick the center area with a fork to keep it from puffing too much while the edges rise.

Mix the creamy base:

Combine the crème fraîche, goat cheese, egg, Parmesan, lemon zest, herbs, salt, and pepper in a bowl until smooth. Spread this mixture evenly over the center of the pastry, staying within the scored border so the edges can rise beautifully.

Arrange the vegetables:

Place the zucchini, asparagus, red onion, and cherry tomatoes on top of the cheese base in whatever pattern feels pleasing to you. Drizzle everything with olive oil and give it another sprinkle of salt and pepper.

Bake until golden:

Bake for 25 to 30 minutes until the pastry is deeply golden and crisp. In the last 5 minutes, scatter the spinach leaves over the tart so they wilt slightly in the residual heat.

Rest and serve:

Let the tart cool for 5 minutes before cutting into portions. This brief resting time allows the cheese layer to set slightly so it does not run everywhere when you slice it.

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My mother in law asked for the recipe after taking one bite and now she makes it for every brunch she hosts. Something about arranging vegetables on pastry makes people think you are fancier than you actually are.

Choosing Your Vegetables

Spring vegetables work best here because they cook quickly and have naturally sweet flavors that complement the tangy cheese base. I have used peas, broad beans, and even artichoke hearts when I wanted to change things up. The key is selecting vegetables that will become tender in the same amount of time it takes for the pastry to turn golden brown.

Make Ahead Strategy

You can assemble the entire tart up to four hours before baking and keep it covered in the refrigerator. The pastry might puff slightly less if baked cold, but the difference is minimal compared to the convenience of having everything ready. I often prep it in the morning when I am already making breakfast and just pop it in the oven when guests arrive.

Serving Suggestions

This tart wants to be the star of a spring brunch alongside a green salad dressed with something sharp. It works beautifully for lunch with a glass of crisp white wine, or cut into smaller squares as an appetizer. The flavors actually improve slightly as it sits, so do not stress about serving it piping hot.

• Try adding fresh basil leaves in the last minute of baking for a fragrant finish
• A drizzle of balsamic glaze over the top adds color and a sweet acidic contrast
• Leftovers reheat surprisingly well in a toaster oven

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Every time I make this tart, I am reminded that some of the best meals come from simply using what is fresh and letting the oven work its magic.

Questions & Answers

→ What vegetables work best for this tart?

Zucchini, asparagus, cherry tomatoes, red onion, and baby spinach are ideal, offering bright, fresh spring flavors and textures.

→ Can I prepare the puff pastry ahead of time?

Yes, you can use store-bought puff pastry, thawed completely before rolling it out and assembling the tart.

→ How do I avoid a soggy tart bottom?

Scoring a border on the pastry and baking at a high temperature ensures a crisp, golden base with a tender vegetable topping.

→ Are there suitable cheese alternatives for a dairy-free version?

Plant-based cream and cheese substitutes work well, keeping the tart creamy while fitting dairy-free needs.

→ What herbs complement the flavors best?

Fresh chives or dill add a delicate herbal note that brightens the cheese base and vegetable topping.