Spring Vegetable Tart Recipe

Spring is the perfect time to indulge in the abundance of fresh, colorful vegetables that are in season. And what better way to showcase these vibrant veggies than in a Spring Vegetable Tart? This recipe is a celebration of the season's bounty, featuring a medley of tender asparagus, sweet peas, and earthy mushrooms, all nestled in a flaky, buttery crust. Whether you serve it as a light and elegant dinner, or as a stunning addition to your brunch spread, this tart is sure to impress your fami...

The star of this dish is, of course, the pastry. The tart shell is made with a simple yet delicious pastry dough that comes together easily with just a handful of ingredients. The dough is then rolled out and pressed into a tart pan, where it's blind baked until golden and crisp. This provides the perfect base for the luscious spring vegetables that will sit on top.

Next comes the filling, which showcases the vibrant colors and flavors of the season. Asparagus spears, trimmed and halved, are laid out in a decorative pattern, surrounded by a generous sprinkling of fresh peas and aromatic sautéed mushrooms. A simple custard made with eggs, cream, and cheese is then poured over the vegetables, lending a rich and creamy texture to the tart. Lastly, a sprinkle of fresh herbs, such as chives or tarragon, adds a burst of freshness to the dish.

The final result is a stunning, rustic tart that is almost too beautiful to eat. But don't let its looks deceive you - this Spring Vegetable Tart is as delicious as it is eye-catching. Each bite is a celebration of spring, with the tender-crisp asparagus, sweet peas, and savory mushrooms coming together in perfect harmony. And the buttery, flaky crust provides the perfect contrast to the creamy, cheesy filling. It's a dish that embodies the essence of spring, and will leave you and your guests clamoring for seconds.

So, if you're looking for a way to highlight the fresh, seasonal produce that's available, look no further than this Spring Vegetable Tart. With its vibrant colors, delicate flavors, and crowd-pleasing appeal, it's the perfect way to usher in the new season at your table. Whether you serve it as a main course or as a show-stopping appetizer, this tart is sure to become a new springtime favorite in your kitchen.

Ingredients

2 sheets frozen puff pastry
1 large egg
1 teaspoon water
1 ¼ cups goat cheese
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons chopped dill
1 ½ tablespoons chopped fresh parsley
1 tablespoon lemon thyme
¼ cup heavy cream
1 cup Romanesco broccoli florets
¾ cup bias-sliced, trimmed fresh asparagus spears
¾ cup bias-sliced carrots
8 sugar snap peas
2 cups colorful mixed salad greens, or as needed
¼ cup olive oil
1 lemon, juiced
kosher salt to taste
¼ cup thinly sliced watermelon radish
¼ pint sliced cherry tomatoes
1 sprig fresh dill, torn
1 drizzle olive oil

Information

Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 8
Yield: 1 10-inch tart

Preheat the oven to 400 degrees F (200 degrees C).

Place 1 round of frozen puff pastry, parchment-side down, on a baking sheet.

Remove 1 piece of parchment from the other puff pastry round. Place a plate upside-down onto the pastry. Run a knife along the rim to cut a border out of the circle.

Beat egg and water together; brush over the puff pastry on the baking sheet. Carefully remove the outer ring from the other round and line it over the edges of the brushed pastry. Brush more egg wash over the border. Prick bottom crust with a fork.

Bake in the preheated oven until light golden brown, 12 to 15 minutes. Immediately press the bottom of a fork onto the bottom crust to flatten it.

Combine goat cheese, salt, pepper, cayenne, dill, parsley, and lemon thyme in a bowl. Pour in the rest of the egg wash and cream. Mix until smooth. Spoon filling onto the center of the crust and spread it out toward the border.

Continue baking until cheese filling is set and crust is golden brown, 12 to 15 minutes more. Let tart cool while preparing the topping.

Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water. Boil Romanesco, asparagus, carrots, and snap peas, uncovered, until just tender, 3 to 4 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.

Toss mixed greens with a little olive oil; place on top of the tart.

Toss blanched vegetables with salt, remaining olive oil, and lemon juice. Arrange on top of the mixed greens. Tuck radishes and tomatoes into the mixture. Peel away half of each snap pea pod to expose the peas inside; arrange over the tart. Tuck in dill fronds and drizzle some more olive oil on top.

Nutrition

620 cal.

Total Fat: 45g
Saturated Fat: 16g
Cholesterol: 61mg
Sodium: 400mg
Total Carbohydrate: 40g
Dietary Fiber: 5g
Total Sugars: 2g
Protein: 16g
Vitamin C: 35mg
Calcium: 191mg
Iron: 4mg
Potassium: 298mg

How to Make Spring Vegetable Tart - A Step-by-Step Guide

Ingredients

Information

Nutrition

620 cal.

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