Description
Make a beautiful and light tart using store-bought puff pastry filled with fresh spring vegetables and a creamy herbed goat cheese base.
Ingredients
Scale
- 1 sheet (about 10 oz) frozen puff pastry, thawed
- 4 oz soft goat cheese, room temperature
- 1/4 cup ricotta cheese
- 1 large egg
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon lemon zest
- Salt and black pepper to taste
- 1/2 cup asparagus spears, trimmed and cut into 1-inch pieces
- 1/2 cup fresh or frozen peas (if frozen, do not thaw)
- 1/4 cup thinly sliced radishes
- 1 small new potato, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil
- 1 egg yolk mixed with 1 teaspoon water (for egg wash)
Instructions
- Thaw the puff pastry according to package directions, usually in the refrigerator for several hours. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the goat cheese, ricotta cheese, 1 large egg, chives, thyme, lemon zest, salt, and pepper. Mix until smooth and well combined.
- Lightly flour a clean surface. Unfold the thawed puff pastry sheet. If necessary, gently roll it out slightly to a rough 10×10 inch square.
- Place the pastry sheet on the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This border will help the edges puff up.
- Spread the cheese mixture evenly inside the scored border.
- In a separate bowl, toss the asparagus, peas, radishes, and potato slices with the olive oil, salt, and pepper.
- Arrange the seasoned vegetables artfully over the cheese layer within the border.
- Brush the 1-inch border of the pastry with the egg wash mixture.
- Bake for 20 to 25 minutes, or until the pastry edges are golden brown and flaky, and the filling is set. If the edges brown too quickly, you can loosely cover them with foil.
- Remove from the oven and let the tart cool on the baking sheet for 5 minutes before slicing and serving.
Notes
- To prevent a soggy bottom, you can blind bake the pastry base for 8 minutes before adding the filling, though this recipe works well without it if you use the egg wash on the edges.
- For added flavor, sprinkle a little grated Gruyère cheese over the vegetables before baking.
- If you use thicker vegetables, blanch the asparagus and potatoes briefly before assembling the tart to ensure they cook through evenly.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 65