Spring Vegetable Tart

A delightful spring vegetable tart with a flaky pastry crust, brimming with vibrant seasonal veggies and creamy feta cheese. Perfect for brunch or a light dinner, this dish captures the essence of spring.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

1 sheet puff pastry

1 tbsp olive oil

1 cup asparagus, trimmed and cut into 1-inch pieces

1/2 cup snap peas, halved

1/2 cup baby carrots, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup green onions, chopped

1/2 tsp salt

1/4 tsp black pepper

1 tsp lemon zest

1 cup feta cheese, crumbled

1 egg, beaten

Fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out the puff pastry on a floured surface to fit the baking sheet. Transfer the pastry to the prepared baking sheet.

3. In a large skillet, heat olive oil over medium heat. Add asparagus, snap peas, and carrots, and sauté for 3-4 minutes until slightly tender.

4. Add cherry tomatoes and green onions, and cook for another 2 minutes. Season with salt, pepper, and lemon zest.

5. Spread the sautéed vegetables evenly over the puff pastry, leaving a 1-inch border around the edges.

6. Sprinkle crumbled feta cheese over the vegetables.

7. Fold the edges of the pastry over the filling, and brush the edges with beaten egg.

8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through.

9. Remove from oven and let cool slightly. Garnish with fresh basil before serving.

Storage

Store leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in a preheated oven at 350°F (175°C) for 10-12 minutes until warmed through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/spring-vegetable-tart

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.