Spring Veggie Puff Pastry Tart – Serves 6-8

Shanthi Appelo
Shanthi Appelo

| 1 min read

Spring Veggie Puff Pastry Tart
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.
Serving Amount
  • 2 puff pastry sheets

  • 1 egg, whisked for egg wash

  • 1 cup whole milk ricotta

  • 12 lemon, wedged

  • 2 cloves garlic, chopped

  • Salt and pepper to taste

  • 2 tbsp chopped chives

  • 14 cup pomegranate seeds

  • Arugula, two handfuls

  • 3 tbsp parmesan cheese, shaved

  • 3 tbsp balsamic reduction

  • Step 1

    Preheat oven to 425 degrees F.

  • Step 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.

  • Step 3

    Bake for 15 minutes and remove from oven. Fold over the scored edges of the puff pastry to create a ridge.

  • Step 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.

  • Step 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.

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