Spring Vegetable Tart Puff (Printable View)

Flaky tart featuring fresh zucchini, asparagus, tomatoes, and spinach on golden puff pastry.

# What You Need:

→ Puff Pastry

01 - 1 sheet ready-made puff pastry (approximately 9 ounces), thawed if frozen

→ 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 - 1.75 ounces baby spinach leaves

→ Cheese & Cream Base

07 - 3.5 ounces crème fraîche or sour cream
08 - 2.75 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

→ Other

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

# How-To Steps:

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

# Expert Advice:

01 -
  • The golden puff pastry creates this incredible shatteringly crisp base that feels fancy but comes together in under an hour
  • You can arrange the vegetables however you please, making it beautiful enough for company but casual enough for Tuesday dinner
  • The cheese and herb mixture keeps the vegetables from drying out while they roast, creating these little pockets of creamy richness
02 -
  • Keep the pastry chilled until the moment it goes into the oven, or those precious butter layers will melt before baking and you will lose the flaky texture
  • Do not skip pricking the center of the pastry with a fork, or it will puff up dramatically and push all your beautiful vegetables onto the floor of your oven
  • The scored border is not just decorative but creates a natural raised edge that contains the cheese mixture and keeps everything tidy while baking
03 -
  • If your vegetables are very thick or dense, consider briefly sautéing them before arranging on the tart to ensure they cook through in the same time as the pastry
  • Brush the beaten egg white over just the scored border before baking for an extra glossy, deeply golden finish that looks bakery beautiful

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