This Puff Pastry Vegetable Tart recipe features asparagus, carrot and summer squash on a bed of creamy herbaceous cheese and ham mixture. Serve as a light spring lunch, late supper or cut it in small pieces as an appetizer.
Savory pies or tarts are relatively easy to make and it’s your creativity that can lead to beautiful, flavorful and repeatable results.
Key Ingredients in This Recipe
- Puff pastry – the base of this tart
- Carrots
- Asparagus
- Summer squash
- Cooked ham – you can use bacon or Prosciutto or leave it out is you want to keep it vegetarian
- Mini sweet peppers – or use left-over bell pepper with a contrasting color
- Boursin – creamy cheese, herbs and garlic all in one
- Cottage cheese – a boost in protein
- Lemon zest – adds just a little brightness
How to Make This Puff Pastry Vegetable Tart
Step 1 – Prepping the dough – Thaw the pastry dough according the directions on the packaging. Spread it out on a baking sheet lined with parchment paper. Fold the edges back about 1 inch and press down with a fork. Then use that fork to prick the center of the dough, staying within border.
Step 2 – Adding cream layer – Mix the Boursin cheese with the lemon zest and cottage cheese and spread this over the pastry dough.
Step 3 – Chop the cooked ham and divide this over the creamy mixture. Omit this step if you want to keep the tart vegetarian.
Step 4 – Prepping the vegetables – Cut the vegetables in manageable sizes, depending on the original size of the veggie. E.g. carrots in half or thirds, summer squash in thin strips, sweet pepper in match sticks. The asparagus may not need to be cut if they are thin enough.
Blanch the carrot and asparagus for a few minutes, so they are not totally raw going onto the dough.
Step 5 – Place the vegetables on top of the cream/ham layer the way you like. All in one direction, in line with the dough edges or diagonally, or in a criss-cross way. Sprinkle with salt & pepper.
Don’t pile them up too much as that may influence the cooking time.
Step 6 – Baking – Place baking sheet in a 425 degrees F oven and bake for approx. 25 minutes.
When the toppings are warm and the dough nicely browned, cut the tart in quarters for a lunch or late supper or cut smaller if you want to serve it as an appetizer.
Enjoy!
Other Savory Pies/Tarts You May Like
- Asparagus Tart with Peas and Gruyere
- Green and Yellow Zucchini Tart
- Upside Down Tomato Tart with Cheese
Puff Pastry Vegetable Tart
Ingredients
- 1 sheet puff pastry I used Peppridge Farm
- 4 ounces asparagus
- 4 ounces carrots
- 1/2 summer squash
- 1 ounce Boursin cheese
- 3.5 ounces cottage cheese
- lemon zest from 1/2 lemon
- 2 ounces cooked ham
- salt & pepper
Instructions
- Preheat the oven to 425 degrees F.
- Thaw the pastry dough according the directions on the packaging. Spread it out on a baking sheet lined with parchment paper. Fold the edges back about 1 inch and press down with a fork. Then use that fork to prick the center of the dough, staying within border.
- Mix the Boursin cheese (NOTE 1) with the lemon zest and cottage cheese and spread this over the pastry dough.
- Chop the cooked ham and divide this over the creamy mixture. (NOTE 2)
- Cut the vegetables in manageable sizes, depending on the original size of the veggie. E.g. carrots in half or thirds, summer squash in thin slices, sweet pepper in match sticks. The asparagus may not need to be cut if they are thin enough.
- Blanch the carrot and asparagus for a few minutes, so they are not totally raw going on top of the dough.
- Place the vegetables on top of the cream/ham layer the way you like. All in one direction, in line with the dough edges or diagonally, or in a criss-cross way. (NOTE 3)
- Sprinkle with salt & pepper and place baking sheet in the oven and bake for approx. 25 minutes.
- When the toppings are warm and the dough nicely browned, take the tart out of the oven, cut in quarters for a lunch or late supper or cut smaller if you want to serve it as an appetizer.
- Enjoy!
Notes
- Boursin cheese comes in many flavor combinations, pick one that fits your tart. I have use ‘Shallot & Chive’
- If you want to keep the tart vegetarian, don’t use the ham.
- Don’t pile them up too much as that may influence the cooking time.
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