Spring Vegetable and Goat Cheese Tart

Let’s gather everything you’ll need to create this showstopping spring vegetable tart. The best part? Most of these ingredients are probably already hiding in your kitchen, or just a quick grocery store run away.

For the Base:

• 1 sheet of puff pastry (about 320g/11oz), thawed if frozen
• 2 tablespoons olive oil, divided
• 1 large egg, beaten (for egg wash)

Don’t stress about making your own puff pastry – the store-bought version is my secret weapon for weeknight cooking. Just make sure to thaw it properly according to package instructions (usually about 30-40 minutes at room temperature). If you forget to take it out of the freezer ahead of time (been there!), you can speed things up by placing the sealed package in lukewarm water for about 15 minutes.

For the Filling:

• 200g (7oz) soft goat cheese (chèvre)
• 2 tablespoons crème fraîche or Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh thyme leaves, plus extra for garnish
• Salt and freshly ground black pepper to taste

The goat cheese is really the star of the show here. Look for a soft variety that spreads easily. If goat cheese isn’t your thing, you could substitute with ricotta mixed with a bit of grated parmesan for that tangy kick, though the flavor profile will be slightly different. The addition of crème fraîche or Greek yogurt makes the filling extra creamy and spreadable, but if you don’t have either on hand, a splash of heavy cream works in a pinch.

For the Spring Vegetables:

• 1 bunch asparagus (about 300g/10oz), tough ends trimmed
• 1 medium leek, white and light green parts only, thinly sliced
• 1 cup fresh or frozen peas (if frozen, no need to thaw)
• 8-10 cherry tomatoes, halved
• 1 small zucchini, thinly sliced into rounds
• 2-3 radishes, thinly sliced (optional for color and peppery bite)
• 1 tablespoon butter, melted
• Additional olive oil for drizzling

The beauty of this recipe is its flexibility – you can use whatever spring vegetables you have available or that look best at your market. No asparagus? Try green beans. No leeks? A thinly sliced sweet onion works wonderfully. The tomatoes add a lovely burst of acidity, but you could skip them if you prefer. The vegetables listed will give you a beautiful array of colors and textures, but don’t be afraid to make substitutions based on what’s in your fridge or garden.

For Finishing:

• 1 tablespoon honey
• 2 tablespoons fresh herbs (such as chives, basil, or dill), roughly chopped
• Red pepper flakes (optional, for a bit of heat)
• Extra virgin olive oil, for drizzling
• Flaky sea salt (like Maldon)

The finishing touches really elevate this tart from “nice” to “wow!” The drizzle of honey might sound unusual, but it beautifully balances the tangy goat cheese and adds a subtle sweetness that complements the spring vegetables. If you don’t have honey, a light drizzle of balsamic glaze makes a fantastic substitute.

Each ingredient plays its part in creating a harmonious balance of flavors and textures. The buttery, flaky pastry provides the perfect canvas for the creamy, tangy cheese mixture, while the spring vegetables add freshness, color, and nutrition. The finishing touches of herbs, honey, and flaky salt add those professional-looking and tasting flourishes that will have everyone asking for your secret.

Execution

Now that we’ve got all our ingredients ready, let’s walk through creating this beautiful spring tart step by step. Don’t worry – I promise it’s much easier than it looks!

Step 1: Prepare Your Workspace (5 minutes) Preheat your oven to 200°C/400°F and line a large baking sheet with parchment paper. Take your puff pastry out to thaw if you haven’t already. Wash and prep all your vegetables – trim the woody ends from the asparagus, slice the leeks and zucchini, halve the tomatoes, and have everything ready to go. This “mise en place” approach will make the assembly process much smoother.

Step 2: Prepare the Puff Pastry Base (5 minutes) Gently roll out your thawed puff pastry on a lightly floured surface to about 10×14 inches (25×35 cm) – don’t worry about getting it exactly right! Transfer it to your prepared baking sheet. Using a sharp knife, score a border about 1 inch (2.5 cm) from the edge all the way around, creating a frame. Be careful not to cut all the way through the dough – we’re just creating a guideline for our filling. Prick the inner rectangle several times with a fork – this prevents it from puffing up too much and gives you a nice flat surface for your filling. Brush the border with beaten egg for that gorgeous golden shine.

Step 3: Prepare the Goat Cheese Mixture (5 minutes) In a small bowl, combine the goat cheese, crème fraîche (or Greek yogurt), minced garlic, lemon zest, and thyme leaves. Season with salt and pepper to taste. Mix until smooth and creamy. If your goat cheese is a bit firm, you can microwave the mixture for 10-15 seconds to make it more spreadable – just be careful not to melt it completely!

Step 4: Assemble the Tart (10 minutes) Spread the goat cheese mixture evenly over the inner rectangle of your pastry, staying within the border you scored. Now comes the fun part – arranging your spring vegetables! There’s no right or wrong way to do this. You can create neat rows of alternating vegetables for a more formal look, or go for a more rustic, scattered approach.

I like to start by placing the asparagus spears in a neat row, then fill in with the leeks, zucchini slices, and halved cherry tomatoes. Scatter the peas throughout for pops of bright green color. If using radishes, these make beautiful accents with their vibrant pink edges. Drizzle the vegetables with a little olive oil and melted butter, and season with salt and pepper.

Step 5: Bake to Golden Perfection (35 minutes) Bake your tart in the preheated oven for about 25-30 minutes, or until the pastry is puffed and golden brown around the edges, and the vegetables are tender with slightly caramelized edges. Keep an eye on it during the last 5 minutes – puff pastry can go from perfectly golden to overdone quickly! If you notice the edges browning too fast, you can cover them with strips of aluminum foil.

If you’re looking for more delicious ways to use puff pastry, check out our Easy Homemade Cheese-It Crackers recipe for another simple but impressive treat.

Step 6: Add the Finishing Touches (5 minutes) Once your tart is out of the oven, it’s time for those final touches that take it from good to great. Drizzle lightly with honey (about 1 tablespoon is enough – you want just a hint of sweetness, not a dessert!). Sprinkle with fresh herbs, a pinch of red pepper flakes if using, and a light drizzle of your best extra virgin olive oil. Finish with a sprinkle of flaky sea salt, which adds both flavor and a lovely textural contrast.

According to Serious Eats’ guide to working with puff pastry, allowing your tart to cool for about 5 minutes before cutting helps the layers set and gives you cleaner slices.

Step 7: Serve and Enjoy (0 minutes – this is the easy part!) Your Spring Vegetable and Goat Cheese Tart is ready to serve! It’s wonderful warm or at room temperature, making it perfect for entertaining since you can make it a little ahead of time. Cut into squares or rectangles and serve as a main dish alongside a simple green salad, or into smaller pieces as an appetizer.

If by some miracle you have leftovers (in my house, they disappear faster than my kids’ clean bedroom), they’ll keep well in the refrigerator for up to 2 days. Just reheat gently in a 300°F/150°C oven for about 10 minutes to crisp up the pastry again.

Additional Tips

The beauty of this Spring Vegetable and Goat Cheese Tart lies not just in its stunning presentation and delicious flavor, but also in how adaptable it is to different situations, ingredients, and dietary needs. Here are some of my favorite tips to help you make this recipe your own and troubleshoot any challenges that might arise.

Make-Ahead Options: If you’re planning for a busy day or entertaining guests, you can prep several components in advance. The goat cheese mixture can be prepared up to 2 days ahead and kept refrigerated in an airtight container. You can also wash and trim all your vegetables the day before – just store them properly in the refrigerator. For asparagus, wrap the trimmed ends in a damp paper towel and place in a plastic bag. The assembled (unbaked) tart can be prepared up to 4 hours ahead and kept refrigerated until you’re ready to bake. Just add an extra 3-5 minutes to the baking time if you’re putting it in the oven cold.

Storage and Reheating: While this tart is best enjoyed fresh from the oven, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 300°F/150°C oven for 10-15 minutes until warmed through. Avoid the microwave if possible, as it will make the pastry soggy rather than crisp. For a quick lunch option, I’ve even enjoyed cold slices straight from the fridge – the flavors meld beautifully overnight!

Seasonal Variations: One of the reasons I return to this recipe throughout the year is its adaptability to seasonal produce. In summer, try it with zucchini, cherry tomatoes, and corn kernels. Fall brings opportunities for butternut squash, caramelized onions, and sage. Winter versions with roasted root vegetables, thyme, and a sprinkle of walnuts are equally delicious. The basic formula – pastry + creamy spread + vegetables – remains the same, while the specific ingredients change with what’s fresh and available.

Dietary Adaptations: Need to make this for someone with dietary restrictions? Here are some simple swaps:

• Dairy-free: Use dairy-free cream cheese or a thick cashew cream in place of the goat cheese, and brush the pastry with olive oil instead of egg wash.
• Gluten-free: Look for gluten-free puff pastry, which is increasingly available in specialty stores. Alternatively, you could use a gluten-free pie crust.
• Lower carb: Create a “naked” version by roasting the vegetables as directed and serving them over a spread of the seasoned goat cheese, skipping the pastry entirely.

Troubleshooting Common Issues:

• Soggy Bottom: If you find your tart base isn’t as crisp as you’d like, try blind baking the pastry for 10 minutes before adding the toppings. Just remember to cover the edges with foil for the initial bake to prevent over-browning.
• Vegetables Too Firm: If your vegetables are still too crisp after baking, you might need to pre-cook harder vegetables like asparagus. Blanch them in boiling water for 2 minutes, then shock in ice water before arranging on the tart.
• Uneven Cooking: Different vegetables cook at different rates. To ensure everything is perfectly done, try arranging vegetables that take longer to cook (like leeks) closer to the edge of the tart where it’s hotter, and quicker-cooking ones (like peas) toward the center.
• Cheese Mixture Too Thick: If your goat cheese is particularly firm and difficult to spread, mix in an additional tablespoon of yogurt or even a splash of milk to achieve a smooth, spreadable consistency.

Serving Suggestions: This versatile tart can be the star of many different meals:

• Serve with a simple green salad dressed with lemon vinaigrette for a light lunch or dinner
• Cut into small squares for an elegant appetizer at a gathering
• Pair with soup for a more substantial meal – it goes particularly well with our Creamy Tomato Soup
• Include it as part of a spring brunch spread alongside fresh fruit and mimosas

Flavor Boosters: Want to take this tart to the next level? Try these optional additions:

• A sprinkle of toasted pine nuts or chopped pistachios for crunch
• A light drizzle of high-quality balsamic glaze before serving
• Torn fresh basil leaves added after baking
• A handful of arugula tossed with lemon juice and olive oil, placed on top of the warm tart
• For non-vegetarians, a light sprinkle of crispy bacon or prosciutto adds wonderful savory notes

According to Food Network’s vegetable cooking guide, roasting vegetables between 400°F and 425°F is ideal for bringing out their natural sweetness through caramelization – exactly what we want for this tart!

FAQs

Can I use frozen puff pastry for this spring vegetable tart? Absolutely! In fact, I almost always use frozen puff pastry for this recipe. Just make sure to thaw it according to package directions, usually about 30-40 minutes at room temperature. Quality does matter here, so look for brands that list butter in the ingredients rather than just vegetable oils for the best flavor and texture.

What can I substitute for goat cheese if I don’t like the flavor? If goat cheese isn’t your favorite, there are several alternatives that work beautifully in this vegetable pastry. Ricotta mixed with a bit of grated parmesan provides a creamy base with less tang. Cream cheese softened with a little sour cream makes an excellent substitute with a milder flavor profile. Even a béchamel sauce with herbs can work as the creamy layer beneath your spring vegetables.

My puff pastry didn’t rise around the edges. What went wrong? A few things could cause this issue. First, make sure your puff pastry was fully thawed but still cold when you put it in the oven – if it’s too warm, the butter layers melt before they can create steam and lift. Second, check that you scored the border deeply enough (about halfway through the pastry) without cutting all the way through. Finally, ensure your oven was fully preheated to the correct temperature, as puff pastry needs that initial high heat to properly rise.

How do I know when the vegetables are done without overcooking the pastry? This is a common concern with vegetable tarts! The key is cutting your vegetables to the right size – asparagus should be relatively thin, and harder vegetables like carrots should be sliced thinly. If you’re worried, you can par-cook some vegetables before assembling. For perfect timing, look for these visual cues: the pastry should be golden brown around the edges, the cheese mixture should be set but not browned, and the vegetables should be tender when pierced with a fork and have some caramelized edges.

Can I make this goat cheese lunch tart ahead of time for a party? This tart is perfect for entertaining because you can prep components ahead of time! The fully assembled tart can be prepared up to 4 hours before baking and kept refrigerated. For longer make-ahead options, prepare the cheese mixture and prep your vegetables up to 2 days in advance, storing them separately in the refrigerator. Assemble and bake just before your event. The tart is delicious warm or at room temperature, making it ideal for buffets or gatherings where timing might be flexible.

Is there a way to make this spring tart more substantial for a main course? To transform this into a heartier main dish, consider adding protein sources like crispy prosciutto, shredded rotisserie chicken, or hot-smoked salmon scattered amongst the vegetables before baking. You could also serve it with a protein-rich side like a bean salad or quinoa pilaf. Another option is to increase the substance of the tart itself by adding a layer of cooked and seasoned lentils beneath the cheese mixture.

How can I prevent my tart from getting a soggy bottom? The dreaded soggy bottom! To ensure a crisp base, there are several tricks you can employ. First, make sure to thoroughly prick the inner rectangle of dough with a fork before adding toppings. For extra insurance, you can blind bake the pastry for 10 minutes before adding your toppings. Another helpful technique is to sprinkle a thin layer of breadcrumbs or ground nuts over the pastry before adding the cheese mixture – this creates a barrier that absorbs excess moisture from the vegetables.

As we wrap up this spring vegetable tart recipe, I hope you feel inspired to bring a touch of seasonal elegance to your table without the stress of complicated cooking. Whether you’re making this for a special brunch, a light dinner, or just because those fresh spring vegetables at the market were too beautiful to resist, this tart offers a simple yet sophisticated way to celebrate the season’s bounty. The combination of flaky pastry, creamy goat cheese, and vibrant vegetables creates a harmony of flavors and textures that’s sure to become a favorite in your recipe collection. So grab those spring vegetables, roll out that puff pastry, and prepare to impress yourself and anyone lucky enough to share this delightful spring tart with you!