Spring Veggie Puff Pastry Tart – Serves 6-8

This puff pastry tart is a savory and delicious appetizer. A crispy puff pastry base topped with a creamy spread as the vehicle for spring produce like chives and arugula.

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Spring Veggie Puff Pastry Tart 2

Spring Veggie Puff Pastry Tart – Serves 6-8

  • Author: Shanthi Appelo


Welcome spring with this veggie puff pastry tart. This easy appetizer comes together by baking a puff pastry until crisp and topping it with creamy and zesty ricotta along with arugula and pomegranate seeds for a pop of sweetness.



  • 2 puff pastry sheets
  • 1 egg, whisked for egg wash
  • 1 cup whole milk ricotta
  • ½ lemon, wedged
  • 2 cloves garlic, chopped
  • Salt and pepper to taste
  • 2 Tbsp. chopped chives
  • ¼ cup pomegranate seeds
  • Arugula, two handfuls
  • 3 Tbsp. parmesan cheese, shaved
  • 3 Tbsp. balsamic reduction


  1. Preheat oven to 425 degrees F.
  2. Roll out the puff pastry sheets and press out any creases. Score a 1-inch border around the edges. Prick the pastry with a fork and brush the pastry with egg wash.
  3. Bake for 15 minutes and remove from oven. Fold over the scored edges of the puff pastry to create a ridge.
  4. While the puff pastry is baking, prepare the ricotta mixture. In a bowl, mix ricotta, juice from 1 lemon wedge, garlic, chives, salt and pepper.
  5. Spread the mixture on the puff pastry and spread ricotta mixture on top. Top with arugula, parmesan cheese, pomegranate seeds, juice from one lemon wedge and a drizzle of balsamic reduction.

Spring Veggie Puff Pastry


  • Serving Size: 6-8

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