Spring Vegetable Tart Puff (Printable Version)
A flaky tart with fresh spring vegetables, creamy cheese, and golden puff pastry for an elegant light meal.
# What You'll Need:
→ Puff Pastry Base
01 - 1 sheet ready-made puff pastry (approximately 9 ounces), thawed if frozen
→ Fresh Vegetables
02 - 1 small zucchini, thinly sliced
03 - 3.5 ounces asparagus, trimmed and cut into 2-inch pieces
04 - 3.5 ounces cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 ounces baby spinach leaves
→ Cream Base
07 - 3.5 ounces crème fraîche or sour cream
08 - 3 ounces 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
→ Finishing
13 - 1 tablespoon olive oil
14 - 1 teaspoon lemon zest
# Directions:
01 - Preheat your oven to 400°F and line a baking sheet with parchment paper
02 - Roll out the puff pastry onto the prepared baking sheet. Using a sharp knife, lightly score a 1/2-inch border around the edges without cutting through completely. Prick the center area with a fork to prevent excessive rising.
03 - In a mixing bowl, combine crème fraîche, goat cheese, egg, Parmesan, lemon zest, herbs, salt, and pepper. Whisk until smooth and fully incorporated.
04 - Spread the cheese mixture evenly over the pastry center, staying within the scored border. Arrange zucchini, asparagus, red onion, and cherry tomatoes in an overlapping pattern over the cream base.
05 - Drizzle olive oil over the vegetables and season with additional salt and pepper. Bake for 25 to 30 minutes until the pastry achieves a deep golden color and vegetables are tender.
06 - During the final 5 minutes of baking, scatter spinach leaves across the tart surface. Remove from oven when spinach has wilted slightly. Let cool for 5 minutes before cutting into portions.
# Expert Tips:
01 -
- The combination of flaky pastry and tangy goat cheese makes every bite feel like something from a French bakery
- You can assemble it in under twenty minutes and let the oven do all the impressive work
02 -
- Do not overload the pastry with too many vegetables or the center will become soggy before the edges finish cooking through
- The scored border is essential because it creates that professional raised edge that holds all the filling in place
03 -
- Grate the Parmesan yourself because pre grated cheese has anti caking agents that prevent it from melting smoothly into the cream base
- Pat your vegetables dry with paper towels before arranging them because excess moisture will make the pastry soggy