Spring Veggie Puff Pastry
A flaky, golden tart with a creamy herbed goat cheese spread and fresh spring vegetables. Easy to customize with whatever's in your garden or fridge.
INGREDIENTS
• 1 piece store-bought puff pastry sheet (thawed)
• 4 ounces goat cheese, softened
• 3 Tbsp sour cream
• 2 scallions, thinly sliced
• ¼ tsp salt and fresh ground black pepper
• 8 pieces asparagus, woody ends trimmed
• Handful of fresh garden greens (arugula, pea shoots, spinach — whatever you have), optional.
• 1 Tbsp olive oil
• 1 egg, beaten
• pinch flaky sea salt, for finishing
STEPS
1. Preheat & prep: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the pastry: On a lightly floured surface, unfold and gently roll out your thawed puff pastry sheet into a rough rectangle. Transfer to the prepared baking sheet.
3. Score the border: Using a butter knife, lightly score a 1-inch frame all the way around the edges — don't cut all the way through. This border will puff up into a golden crust while the center stays flat to hold your toppings.
4. Make the spread: In a bowl, mix together goat cheese, sour cream, and scallions. Season generously with salt and black pepper. Stir until smooth and creamy.
5. Spread the goat cheese mixture evenly inside the scored border, keeping it inside the 1-inch frame.
6. Prep the asparagus: Toss asparagus with 1 olive oil. Arrange them over the spread however looks good to you — lay them all one direction or scatter them freely.
7. Egg wash the border: Brush the scored border frame with the beaten egg. This is what gives you that deep golden, glossy crust.
8. Bake: Bake for 20–22 minutes, until the border is puffed and deeply golden and the asparagus is tender with a little color on the tips.
9. Finish with fresh greens: Right before serving, lay fresh garden greens (arugula, pea shoots, spinach, edible flowers — whatever you have) over the top. The residual warmth will just barely wilt the delicate greens — you want them fresh and lively, not cooked down. Finish with 1 pinch flaky sea salt, for finishing.
NOTES: *Make it yours. This tart is endlessly swappable. Use whatever spread base you love (pesto, ricotta, cream cheese etc.) and pile on whatever's growing in your garden — cherry tomatoes, zucchini ribbons, peas, snap peas, or roasted peppers all work beautifully. The formula is always the same: creamy spread inside the border, veggies on top, fresh greens added after baking.
*Serving tip: Best eaten the day of, while the pastry is still crisp. Slice into squares and serve as a starter, light lunch, or side.