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Crispy Spring Vegetable Tart

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A flaky puff pastry tart topped with fresh spring vegetables like asparagus, snap peas, and cherry tomatoes, enhanced with Dijon mustard and optional goat cheese for a light, crispy, and flavorful dish perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 oz/225 g), thawed if frozen
  • 1 bunch asparagus (about 8 oz/225 g), trimmed and cut into 2-inch pieces
  • 1 cup snap peas (about 100 g), trimmed
  • 1 cup cherry tomatoes (about 150 g), halved (optional)
  • 1 small shallot, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh herbs (chopped chives or tarragon)
  • ¼ cup goat cheese or ricotta (60 g), crumbled or dolloped (optional)
  • Salt and pepper to taste
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: trim asparagus and snap peas, slice shallot thinly, halve cherry tomatoes if using. Toss them gently in a bowl with olive oil, salt, and pepper.
  3. Roll out the puff pastry on a lightly floured surface to roughly a 12×10 inch (30×25 cm) rectangle. Transfer to the prepared baking sheet.
  4. Score a 1-inch (2.5 cm) border around the pastry without cutting all the way through.
  5. Brush the inside of the scored border with 1 tablespoon Dijon mustard.
  6. Dollop or crumble goat cheese or ricotta evenly over the mustard layer (optional).
  7. Arrange the asparagus, snap peas, shallots, and cherry tomatoes evenly over the cheese layer, avoiding piling too high.
  8. Bake for 20-25 minutes until the pastry is puffed and golden and the vegetables are tender-crisp. Tent with foil after 15 minutes if edges brown too quickly.
  9. Remove from oven, sprinkle flaky sea salt and fresh chopped herbs over the top. Let cool for 5 minutes before slicing.

Notes

Let puff pastry thaw properly for flakier crust. Score the pastry border without cutting through to allow edges to puff. Use fresh, firm vegetables and avoid overcrowding to prevent sogginess. Tent with foil if edges brown too quickly. Reheat leftovers in oven at 350°F for 10 minutes to restore crispiness.

Nutrition

Keywords: spring vegetable tart, puff pastry tart, asparagus tart, snap peas, easy brunch recipe, vegetarian tart, crispy vegetable tart

Find it online: https://katedishes.com/crispy-spring-vegetable-tart-recipe-easy-homemade-puff-pastry-delight/