Easy Spring Vegetable Pesto Tart

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Easy Spring Vegetable Pesto Tart

Get ready to transform your kitchen into a gourmet paradise with this incredibly easy yet stunning Spring Vegetable Pesto Tart! Imagine a golden, flaky puff pastry canvas painted with vibrant green pesto, topped with tender spring vegetables and creamy ricotta – this recipe is about to become your new seasonal obsession. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this tart promises to deliver maximum flavor with minimal effort.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 servings

Ingredients

  1. 1 sheet puff pastry
  2. 1/2 cup pesto
  3. 1 cup mixed spring vegetables (asparagus, peas, spinach)
  4. 1/2 cup ricotta cheese
  5. Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). This will ensure that the puff pastry bakes evenly and becomes golden brown and flaky.
  2. While the oven is preheating, prepare your spring vegetables. If using asparagus, trim the tough ends and cut them into bite-sized pieces. If using fresh peas, shell them if necessary. Rinse the spinach leaves thoroughly and pat them dry.
  3. In a medium skillet over medium heat, add a splash of olive oil. Once hot, add the asparagus and sauté for about 3-4 minutes until they begin to soften. Add the peas and spinach, and continue to cook for another 2-3 minutes until the spinach is wilted and the peas are tender. Season with salt and pepper to taste, then remove from heat and let cool slightly.
  4. On a lightly floured surface, roll out the puff pastry sheet to fit your tart pan. If you don’t have a tart pan, you can use a baking sheet lined with parchment paper. Make sure to roll the pastry to about 1/8-inch thickness.
  5. Transfer the rolled-out puff pastry to the tart pan, pressing it gently into the corners and trimming any excess pastry hanging over the edges. Prick the bottom of the pastry with a fork to prevent it from puffing up too much during baking.
  6. Spread the pesto evenly over the base of the puff pastry, leaving a small border around the edges.
  7. In a small bowl, combine the ricotta cheese with a pinch of salt and pepper. Dollop the ricotta mixture over the pesto layer and gently spread it out, but don’t worry about making it perfectly smooth.
  8. Evenly distribute the sautéed spring vegetables over the ricotta layer, making sure to spread them out for even coverage.
  9. Place the tart in the preheated oven and bake for about 25-30 minutes, or until the puff pastry is golden brown and puffed up around the edges.
  10. Once baked, remove the tart from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, garnished with additional fresh herbs if desired.

Tips

  1. Vegetable Prep is Key: Choose the freshest spring vegetables you can find. The quality of your produce will directly impact the tart's flavor.
  2. Don't Skip the Parchment: If you don't have a tart pan, parchment paper is your best friend for easy removal and clean-up.
  3. Temperature Matters: Make sure your puff pastry is cold but pliable when rolling. If it gets too warm, pop it back in the fridge for a few minutes.
  4. Customize Your Tart: Feel free to swap vegetables based on what's in season or what you have on hand. Zucchini, bell peppers, or baby spinach all work wonderfully.
  5. Herb Enhancement: A sprinkle of fresh basil or thyme after baking can elevate the tart's flavor profile and add a beautiful finishing touch.
  6. Serve Smart: This tart is versatile – enjoy it as a light lunch, elegant appetizer, or paired with a crisp salad for a complete meal.

Nutrition Facts

Calories: 650kcal

Carbohydrates: 35g

Protein: 15g

Fat: 46g

Saturated Fat: 14g

Cholesterol: 25mg

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