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