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 sheet puff pastry
- 1/2 cup pesto
- 1 cup mixed spring vegetables (asparagus, peas, spinach)
- 1/2 cup ricotta cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the puff pastry bakes evenly and becomes golden brown and flaky.
- 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.
- 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.
- 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.
- 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.
- Spread the pesto evenly over the base of the puff pastry, leaving a small border around the edges.
- 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.
- Evenly distribute the sautéed spring vegetables over the ricotta layer, making sure to spread them out for even coverage.
- 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.
- 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
- Vegetable Prep is Key: Choose the freshest spring vegetables you can find. The quality of your produce will directly impact the tart's flavor.
- 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.
- 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.
- 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.
- Herb Enhancement: A sprinkle of fresh basil or thyme after baking can elevate the tart's flavor profile and add a beautiful finishing touch.
- 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
