Spring Vegetable Tart Puff (Print Version)

A flaky tart featuring fresh spring vegetables and a creamy cheese base on puff pastry.

# What You Need:

→ Puff Pastry Base

01 - 1 sheet ready-made puff pastry (about 8.8 oz), thawed if frozen

→ Fresh 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 - 1.8 oz baby spinach leaves

→ Cream Base

07 - 3.5 oz crème fraîche or sour cream
08 - 2.8 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

→ Finishing

13 - 1 tablespoon olive oil
14 - 1 teaspoon lemon zest

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Roll out puff pastry onto the prepared baking sheet. Using a sharp knife, lightly score a 1/2-inch border around the edges without cutting through. Prick the center area with a fork.
03 - In a mixing bowl, combine crème fraîche, goat cheese, egg, Parmesan, lemon zest, herbs, salt, and pepper. Whisk until smooth and well incorporated.
04 - Spread the cheese mixture evenly over the center of the pastry, keeping within the scored border clear.
05 - Arrange zucchini, asparagus, red onion, and cherry tomatoes decoratively over the cheese base. Drizzle with olive oil and season with additional salt and pepper.
06 - Bake for 25-30 minutes until pastry is golden and crisp and vegetables are tender.
07 - During the last 5 minutes of baking, scatter spinach leaves over the tart allowing them to wilt slightly.
08 - Remove from oven and let cool for 5 minutes before cutting into portions. Serve warm.

# Expert Hints:

01 -
  • The way the crème fraîche mixture bubbles up around the vegetables creating these golden, creamy pockets that everyone fights over
  • It looks like you spent hours arranging everything beautifully but actually comes together in the time it takes your oven to preheat
  • The pastry stays improbably crisp underneath all those vegetables, thanks to that simple scoring trick
02 -
  • That scored border is not decorative, it is what creates the beautiful raised edge that holds all your vegetables in place
  • Adding the spinach at the very end prevents it from drying out or becoming bitter in the long oven time
  • The tart needs those 5 minutes of resting time or the cheese layer will ooze out when you try to slice it
03 -
  • Brush the scored border with a little beaten egg before baking for an extra golden, shiny finish
  • If your vegetables are very thick, give them a quick sauté before arranging to ensure they cook through completely

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