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.