Spring vegetables shine when you give them a simple, flaky stage. This tart is crisp around the edges, creamy in the center, and full of bright, sweet greens. It’s the kind of dish that looks impressive but is surprisingly easy to pull off on a weeknight.
Serve it as a light lunch, a brunch centerpiece, or a colorful side for dinner. You’ll get a balance of buttery pastry, tangy cheese, and tender vegetables in every bite.
Why This Recipe Works
This tart leans on store-bought puff pastry for a quick, foolproof crust that bakes up golden and crisp. A simple blend of ricotta and soft goat cheese makes a creamy base that holds the vegetables in place and adds tang without heaviness.
Par-cooking the veggies ensures they’re tender, not soggy, and roasting brings out their natural sweetness. A quick egg wash on the pastry border guarantees deep color and a flaky lift. Lemon zest and herbs tie everything together with fresh, springy flavor.
What You’ll Need
- 1 sheet puff pastry, thawed in the fridge
- 1 cup ricotta cheese (whole milk is best)
- 3 oz goat cheese, softened (or cream cheese)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon lemon zest, plus 1 teaspoon lemon juice
- 1 garlic clove, finely grated or minced
- 1 cup asparagus, trimmed and cut into 1–2 inch pieces
- 1 cup sugar snap peas, strings removed and halved
- 1 small zucchini, thinly sliced
- 1/2 cup peas (fresh or thawed frozen)
- 2 scallions, thinly sliced
- 2 tablespoons fresh herbs (dill, chives, parsley, or a mix), chopped
- Salt and black pepper, to taste
- Optional finishes: red pepper flakes, grated Parmesan, microgreens
How to Make It
- Heat the oven to 400°F (200°C).
Line a sheet pan with parchment. Keep the puff pastry chilled until you’re ready to assemble.
- Prep the vegetables. Toss asparagus, snap peas, and zucchini with 1 tablespoon olive oil, a pinch of salt, and pepper.
Spread on the sheet pan and roast for 8–10 minutes until just tender. Add peas for the last 2–3 minutes. Set aside to cool slightly.
- Mix the cheese base.
In a bowl, combine ricotta, goat cheese, lemon zest, lemon juice, garlic, 1 tablespoon chopped herbs, 1/4 teaspoon salt, and a few grinds of pepper. Stir until smooth and spreadable.
- Prepare the pastry. On a lightly floured surface, unfold the puff pastry.
Roll it into roughly a 10×12-inch rectangle. Transfer to a fresh parchment-lined sheet pan. Using a knife, lightly score a 1-inch border around the edges (don’t cut all the way through).
Prick the center with a fork to prevent puffing.
- Brush and blind-bake. Brush the border with beaten egg. Bake for 10–12 minutes until the edges start to rise and turn pale golden.
If the center puffs, gently press it down with the back of a spoon.
- Assemble the tart. Spread the cheese mixture evenly over the center, staying within the border. Arrange the roasted vegetables on top.
Sprinkle scallions and remaining herbs. Add a light drizzle of olive oil and a pinch of salt and pepper.
- Bake until golden. Return the tart to the oven for 12–15 minutes, until the crust is deep golden and the cheese is set at the edges.
- Finish and serve.
Let cool for 5 minutes. Add red pepper flakes, extra herbs, or Parmesan if you like. Slice into squares and serve warm or at room temperature.
Keeping It Fresh
This tart is best the day it’s baked, when the pastry is at its flakiest.
If you have leftovers, cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes to revive the crispness. Avoid the microwave—steam makes the pastry soft.
For prep ahead, mix the cheese base and prep the veggies a day in advance. Assemble and bake right before serving.
Health Benefits
Spring vegetables like asparagus, peas, and zucchini bring fiber, vitamins A and C, and antioxidants to the plate. They support digestion, immune health, and steady energy.
Ricotta and goat cheese provide protein and calcium without being overly heavy. Using olive oil adds heart-healthy fats. If you want a lighter take, you can reduce the cheese a bit or pair a smaller slice with a big salad for balance.
Pitfalls to Watch Out For
- Soggy bottom: Prick the pastry center and par-bake.
Keep the cheese layer thin and the veggies dry before assembly.
- Overcooked veggies: Roast just until crisp-tender. They’ll cook more on the tart.
- Greasy result: Go easy on oil. The pastry has butter; it doesn’t need much extra.
- Flat pastry: Keep the sheet cold, and don’t spread the cheese onto the border.
- Bland flavor: Season each layer—veggies, cheese mix, and final topping.
Lemon zest and herbs make a big difference.
Recipe Variations
- Herby feta base: Swap goat cheese for crumbled feta and add extra dill and parsley.
- Pesto swirl: Spread the cheese base, then swirl in 2 tablespoons basil pesto before adding the vegetables.
- Green and gold: Add thin shavings of yellow squash and a handful of corn kernels (fresh or thawed) for color and sweetness.
- Smoky spring: Sprinkle crisped prosciutto or smoked salmon over the tart after baking, plus a squeeze of lemon.
- Vegan option: Use a vegan puff pastry, a cashew ricotta or whipped tofu base, and nutritional yeast for savory depth.
- Spice it up: Add Aleppo pepper, za’atar, or a pinch of crushed fennel seeds to the cheese mixture.
FAQ
Can I use a different cheese instead of goat cheese?
Yes. Cream cheese, feta, or even mascarpone work well. Adjust salt to taste if using feta, and add a splash of lemon for brightness with creamier cheeses.
Do I have to pre-cook the vegetables?
It’s best to give them a quick roast.
This drives off moisture and keeps the tart from turning soggy while ensuring the veggies are tender when the pastry is done.
What if my puff pastry cracks when I unfold it?
Let it sit at room temperature for a few minutes until pliable. Press any cracks together and roll gently. Slight imperfections won’t show once baked.
Can I make this gluten-free?
Use a gluten-free puff pastry if available, and ensure all other ingredients are certified gluten-free.
Baking time may vary slightly, so watch for deep golden color.
How do I cut clean slices?
Let the tart rest for 5 minutes after baking. Use a sharp, serrated knife and a gentle sawing motion to avoid compressing the layers.
Can I serve this cold?
Yes, it’s tasty at room temperature or chilled, though the pastry will be less crisp. For the best texture, rewarm briefly in the oven.
In Conclusion
This Spring Vegetable Tart with Puff Pastry is simple, fresh, and versatile.
It turns a handful of bright vegetables into a satisfying meal with very little effort. Keep it classic, or tailor it with herbs, cheese swaps, and seasonal produce. However you make it, you’ll end up with a flaky, colorful tart that feels special any day of the week.