Thursday, March 7, 2024

Herby Spring Vegetable Tart

I've never met a puff pastry appetizer I didn't like, and this dish is no exception! I wanted to celebrate the return of spring produce with this beautiful tart. I placed the vegetables on a thick layer of a tangy goat cheese and ricotta mixture. It's packed with herbs and lemon zest, which make it taste really fresh. The most important part of this recipe is blanching the vegetables to ensure the colors are as vibrant as possible! I explain more about blanching in my Q&A section below!

What puff pastry should I use?

I only use all-butter puff pastry. So I always stock up when the Trader Joe’s puff pastry is in season. The next best option is a brand called Dufour Pastry, Unfortunately, it’s a bit pricy—around $10 for 14 ounces. Another option is to make it yourself.

What is in the filling?

I use a combination of ricotta cheese and goat cheese. I really like the tanginess of the goat cheese. And then I added chives and mint. I like adding mint because I think it makes things taste really fresh, which is what we want for a springtime snack. Also, lemon zest really brightens things up.

What vegetables should I use in the tart?

I am using asparagus, peas, and radishes. These vegetables all come into season in March! You could also add arugula, which is an early spring green.

Why is it important to eat seasonally?

Seasonal produce not only tastes better, but it’s better for the environment. When we eat seasonally, we’re able to eat produce at its peak. Also, it takes less resources to transport the food, and we support out local economy.

How and why do I need to blanch the vegetables?

Blanch raw vegetables by adding them to boiling water for just about 30 seconds and then plunging them in an ice bath to stop the cooking process. The goal is NOT to cook the vegetables. Blanching tempers the bitterness that sometimes comes with raw veggies and significantly boosts color.

Herby Spring Vegetable Tart

Yield: 6 servings

Time: About 45 minutes


  • 1 sheet puff pastry dough, thawed, about 8 ounces
  • Egg wash (1 egg mixed with 1 Tablespoon water)
  • 8 ounces whole ricotta cheese
  • 4 ounces goat cheese
  • 3 Tablespoons chives, chopped
  • 3 Tablespoons mint, chopped
  • 1 Tablespoon lemon zest
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces (about 1/2 bunch) thin asparagus, ends snapped, cut into 1-inch pieces
  • 2 ounces (about 1/2 cup) peas
  • 1 ounce (about 2) radishes, thinly sliced on mandoline
  • Optional: 1 1/2 ounces (about 4 pieces) prosciutto, torn into large pieces


  1. Place oven rack in center position. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Unroll puff pastry onto baking sheet. Score (not cut) 1/2-inch border around edges. Prick inner rectangle (not edges) with fork. Brush border with egg wash.
  3. Place into oven for about 12-15 minutes or until surface is golden brown and edges are puffed up. Set aside to cool.
  4. Bring pot of water to boil. Prepare bowl of ice water. Place next to pot.
  5. Add asparagus and peas to boiling water and boil 30 seconds. Drain vegetables and place in ice bath. Let soak until cool. Remove vegetables, dry, and set aside.
  6. Combine ricotta, goat cheese, chives, mint, lemon zest, garlic, salt, and pepper in food processor. Process until smooth.
  7. Spread cheese mixture over puff pastry. Top with asparagus, peas, radishes, and prosciutto and serve.

1 comment:

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