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Fresh Spring Vegetable and Goat Cheese Tart

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A simple and satisfying tart featuring fresh spring vegetables and creamy goat cheese wrapped in flaky puff pastry, perfect for brunch or seasonal gatherings.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 oz / 225 g), thawed
  • 4 oz (115 g) goat cheese, softened
  • 1/2 cup (120 ml) crème fraîche or sour cream
  • 2 large eggs, room temperature
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1 cup (150 g) asparagus tips, trimmed and cut into 1-inch pieces
  • 1/2 cup (75 g) snap peas, ends trimmed
  • 1/2 cup (75 g) thinly sliced radishes
  • 1/2 cup (75 g) cherry tomatoes, halved (optional)
  • 2 tablespoons olive oil
  • Fresh basil or microgreens for garnish
  • Extra drizzle of good-quality olive oil for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Toss asparagus, snap peas, radishes, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 10 minutes until tender but still vibrant.
  3. Roll out puff pastry on a lightly floured surface to roughly 10×12 inches if needed. Transfer to prepared baking sheet. Score a 1-inch border around edges without cutting through.
  4. Dock the pastry inside the border by pricking with a fork to prevent excessive puffing.
  5. In a medium bowl, whisk goat cheese, crème fraîche, eggs, thyme, lemon zest, salt, and pepper until smooth and creamy.
  6. Spread the filling inside the scored border of the puff pastry, avoiding edges.
  7. Arrange roasted vegetables evenly over the filling, allowing some filling to peek through.
  8. Bake for 20-25 minutes until crust is golden and crisp and filling is set but creamy.
  9. Let tart cool for 5 minutes. Garnish with fresh basil or microgreens and drizzle with olive oil. Slice and serve warm or at room temperature.

Notes

Keep puff pastry cold until use to ensure flakiness. Roast vegetables beforehand to prevent sogginess and enhance flavor. Tent tart with foil if crust edges brown too quickly. Let tart rest before slicing for cleaner cuts. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to keep crust crisp.

Nutrition

Keywords: spring vegetable tart, goat cheese tart, puff pastry tart, brunch recipe, easy tart recipe, roasted vegetable tart

Find it online: https://lucydishes.com/fresh-spring-vegetable-and-goat-cheese-tart-recipe-easy-perfect-brunch-idea/