Description
A savory tart filled with fresh spring vegetables.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 cup asparagus, chopped
- 1 cup peas, fresh or frozen
- 1/2 cup chopped leeks
- 4 ounces goat cheese, crumbled
- 2 large eggs
- 1/4 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Unroll the puff pastry onto a baking sheet. Score a 1-inch border around the edges with a knife, being careful not to cut all the way through. Prick the center of the pastry with a fork.
- Bake the pastry for 10-12 minutes, or until lightly golden.
- While the pastry bakes, heat olive oil in a skillet over medium heat. Add asparagus and leeks and cook until tender, about 5 minutes. Stir in peas and cook for another 2 minutes.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper.
- Spread the cooked vegetables evenly over the pre-baked pastry. Sprinkle the goat cheese over the vegetables.
- Pour the egg mixture over the vegetables and cheese.
- Bake for another 20-25 minutes, or until the filling is set and the crust is golden brown.
- Let cool slightly before slicing and serving.
Notes
- You can substitute other spring vegetables like spinach, zucchini, or radishes.
- For a richer flavor, add a pinch of nutmeg to the egg mixture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg
Keywords: spring tart, vegetable tart, puff pastry, goat cheese, asparagus, peas, leeks, spring baking, savory tart