Meatless Monday: Spring Vegetable Tart

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Spring vegetables like asparagus and peas are abound at the moment. Beyond using them in soups, salads, or as a simple side dish, try oven roasting them with goat cheese on puff pastry for Parisian-inspired vegetarian meal. Bon appétit.

Ingredients
1 package store-bought frozen puff pastry (2 sheets), thawed in the refrigerator
1 plum tomato, sliced into ⅛” rounds
2 sprigs tarragon, minced
3 sprigs thyme, minced
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
1 tablespoon olive oil
½ bunch asparagus spears, ends trimmed
¾ cup fresh or frozen peas
½ teaspoon Dijon mustard
1 tablespoon minced parsley
4 ounces goat cheese
1 egg, beaten
¾ cup grated gruyere cheese

Directions
Preheat an oven to 400 degrees Fahrenheit.

Lay each puff pastry sheet on a parchment-lined sheet pan and use a fork to poke holes in the center of each square, leaving a 2-inch border all the way around. This will prevent the center of the pastry from rising and displacing the toppings.

In a medium bowl, combine the tomato slices, minced tarragon and thyme, ¼ teaspoon salt, ⅛ teaspoon black pepper, and 1 tablespoon olive oil. Allow this mixture to marinate for at least 10 minutes.

Cut each asparagus spear into ⅛-inch-thick slices on an extreme diagonal, leaving 2 inches of the asparagus spear tip intact. Set the tips aside but place all slices into a medium bowl along with the peas, Dijon mustard, minced parsley, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

Dot the puff pastry sheets with the goat cheese, leaving a 2-inch border the entire way around. Top the goat cheese with the asparagus and pea mixture, then arrange the sliced tomatoes over those and finish with the asparagus spears in the center.

Sprinkle the sides of this Spring vegetable tart with cheese with a flavorful, golden-brown crust.
Sprinkle the sides of this Spring vegetable tart with cheese with a flavorful, golden-brown crust.

Brush the border of the pastry with beaten egg then fold the edges over, towards the vegetables, and crimp or pinch at every inch. Brush the edges with beaten egg again then sprinkle them with the grated gruyere cheese.

Bake the tarts for 28 minutes, rotating the sheet pans and alternating their rack positions in the oven halfway through the cooking time.

Allow the tarts to cool for 5 to 7 minutes before slicing. This tart may also be served at room temperature.