Best Spring Vegetable Tart Recipes

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SAVORY SPRING VEGETABLE AND GOAT CHEESE TART



Savory Spring Vegetable and Goat Cheese Tart image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Cheese     Dairy     Herb     Breakfast     Brunch     Side     Bake     Easter     Mother's Day     Lunch     Goat Cheese     Asparagus     Spring     Tarragon     Chive     Parsley     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
5 spring onions or 12 scallions
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoons unsalted butter
8 ounces soft fresh goat cheese
1/4 cup crème fraîche
1/4 cup heavy cream
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chives
2 teaspoons minced fresh tarragon
3 large eggs
Special Equipment
A 10" tart pan with removable bottom

Steps:

  • Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
  • Preheat oven to 425°F. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
  • Meanwhile, heat remaining 1 tablespoon oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
  • Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
  • Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
  • Remove sides of pan. Serve tart warm or at room temperature.

DOUBLE CHEESE & SPRING VEGETABLE TART



Double cheese & spring vegetable tart image

This savoury make-ahead tart has a delicious crumbly base - no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas

Provided by Barney Desmazery

Categories     Lunch

Time 1h30m

Number Of Ingredients 11

500g block shortcrust pastry
plain flour , for dusting
25g mature cheddar , finely grated
200g asparagus spears , woody ends trimmed
100g fresh podded or frozen peas
2 eggs
100g crème fraîche
150g double cream
whole nutmeg , for grating
100g watercress
300g or 2 logs of soft, rindless goat's cheese

Steps:

  • Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
  • Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
  • Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat's cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat's cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.

Nutrition Facts : Calories 755 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

SPRING VEGETABLE TART



Spring Vegetable Tart image

This spring vegetable tart only looks hard to make and would be a perfect centerpiece for any special occasion. Just put it out on the table a little bit early so everyone can get their Instagramming in. As long as you use a wide array of colorful vegetables and tuck them into a tangled base of greens, this easy cheese tart/salad can't help but look gorgeous.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 1h10m

Yield 8

Number Of Ingredients 22

2 sheets frozen puff pastry
1 large egg
1 teaspoon water
1 ¼ cups goat cheese
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons chopped dill
1 ½ tablespoons chopped fresh parsley
1 tablespoon lemon thyme
¼ cup heavy cream
1 cup Romanesco broccoli florets
¾ cup bias-sliced, trimmed fresh asparagus spears
¾ cup bias-sliced carrots
8 sugar snap peas
2 cups colorful mixed salad greens, or as needed
¼ cup olive oil
1 lemon, juiced
kosher salt to taste
¼ cup thinly sliced watermelon radish
¼ pint sliced cherry tomatoes
1 sprig fresh dill, torn
1 drizzle olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 1 round of frozen puff pastry, parchment-side down, on a baking sheet.
  • Remove 1 piece of parchment from the other puff pastry round. Place a plate upside-down onto the pastry. Run a knife along the rim to cut a border out of the circle.
  • Beat egg and water together; brush over the puff pastry on the baking sheet. Carefully remove the outer ring from the other round and line it over the edges of the brushed pastry. Brush more egg wash over the border. Prick bottom crust with a fork.
  • Bake in the preheated oven until light golden brown, 12 to 15 minutes. Immediately press the bottom of a fork onto the bottom crust to flatten it.
  • Combine goat cheese, salt, pepper, cayenne, dill, parsley, and lemon thyme in a bowl. Pour in the rest of the egg wash and cream. Mix until smooth. Spoon filling onto the center of the crust and spread it out toward the border.
  • Continue baking until cheese filling is set and crust is golden brown, 12 to 15 minutes more. Let tart cool while preparing the topping.
  • Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water. Boil Romanesco, asparagus, carrots, and snap peas, uncovered, until just tender, 3 to 4 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
  • Toss mixed greens with a little olive oil; place on top of the tart.
  • Toss blanched vegetables with salt, remaining olive oil, and lemon juice. Arrange on top of the mixed greens. Tuck radishes and tomatoes into the mixture. Peel away half of each snap pea pod to expose the peas inside; arrange over the tart. Tuck in dill fronds and drizzle some more olive oil on top.

Nutrition Facts : Calories 620.1 calories, Carbohydrate 40.2 g, Cholesterol 61.4 mg, Fat 44.5 g, Fiber 5 g, Protein 16.2 g, SaturatedFat 16.1 g, Sodium 400.4 mg, Sugar 2.4 g

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