Spring Vegetable Puff Pastry Tart Recipe

This delightful Spring Vegetable Puff Pastry Tart Recipe showcases some of the best in season spring produce. I’ve chosen to use asparagus, leeks, cherry tomatoes and peppers. Other vegetables that would pair well with these flavours are peas, scallions, baby corn, courgette, fennel or broccoli. I use premade puff pastry in this recipe, topped with cream cheese mixed with Parmesan, mint and lemon zest.

So how do I make this Spring Vegetable Puff Pastry Tart Recipe from scratch?

This recipe is incredibly easy. By using store bought puff pastry, this recipe can really be thrown together in a matter of minutes. My favourite brands of puff pastry to use lately are Jus Rol and Tesco own brand. They both are bought from the chilled section so there is no defrosting necessary! They both have a great rise and nice, flaky layers.

To begin making this recipe, start off by unpackaging the chilled (not frozen) puff pastry. Unroll this out onto a large flat lined baking tray. In a small mixing bowl, add the cream cheese, Parmesan, chopped mint, lemon zest. Mix well and season to taste.

Spread this cheese mix all over the puff pastry, leaving a 5 cm gap around the sides. Fold up each of the sides of the puff pastry like a photo frame, as shown in the pictures below. Slice up the veggies as you desire and arrange them on top of the cheese.

Lightly brush the pastry sides with oil or water and sprinkle over sesame seeds. Bake for 25-30 minutes until the puff pastry has turned a nice golden brown all over and has completely cooked through. To check this, lift the base up gently to ensure the bottom of the pastry in the middle has cooked.

Slice into portions and serve immediately. This is also delicious cooled the next day.

For more Pastry Recipes, check out my Pastry Category, here.

Interested in more Breakfast Baking Recipes? Check out my Breakfast Category, here.

Spring Vegetable Puff Pastry Tart

pinkhairedpastrychef

A quick but super impressive spring vegetable tart made with a puff pastry base, a creamy, cheesy layer and topped with spring vegetables.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Appetizer, Baked goods, Baking, Main Course, Snack, Vegetarian

Cuisine French, Italian, Pastry, Snacks, Tarts, Vegetarian

Servings 8 slices

Calories 257 kcal

Equipment

• Small mixing bowl
• Small sharp knife
• Spoon or palette knife
• Large flat baking tray

Ingredients

  

• 1 pack Puff Pastry premade
• 40 grams Parmesan grated
• 100 grams Cream Cheese full fat
• 1/2 tsp Mint fresh
• 1 tsp Lemon Zest
• Salt and Pepper to season
• 1 bunch Asparagus
• 4 whole Cherry Tomatoes
• 1/4 Leek
• 1/4 yellow & red pepper
• 20 grams sesame seeds for decoration (OPTIONAL)

Instructions

 

• Preheat the oven to 200°c (400°f) or to the temperature instructed on the puff pastry packaging.
• To begin, in a small bowl mix together the cream cheese, parmesan, choppped fresh mint, lemon zest and salt and pepper.
• Unroll the puff pastry sheet onto a lined, flat baking tray.
• Spread the cheese mix over the puff pastry, leaving a 5cm gap around the edges.
• Fold up the edges to seal, so it looks like a photo frame.
• Slice the cherry tomatoes in half and slice the leek thinly.
• Arrange the vegetables over the cheese mix.
• Brush the sides with a little bit of milk or oil and sprinkle over sesame seeds.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.

Keyword Cream Cheese, Lemon, Mint, Parmesan, Puff Pastry Tart, Snack Recipe, Spring Vegetables, Vegetable Cheese Tart Recipe