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Puff Pastry Vegetable Tart
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Puff Pastry Vegetable Tart

Author: Marinka
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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
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Servings: 2 people

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

  1. Boursin cheese comes in many flavor combinations, pick one that fits your tart. I have use 'Shallot & Chive'
  2. If you want to keep the tart vegetarian, don't use the ham.
  3. Don’t pile them up too much as that may influence the cooking time.

Nutrition

Calories: 867kcal | Carbohydrates: 67g | Protein: 23g | Fat: 57g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Sodium: 918mg | Fiber: 5g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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