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Spring Vegetable Tart
Spring Vegetable Tart
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From: EatingWell.com, June 2019
This elegant vegetable tart is surprisingly easy to prepare: simply roll out store-bought puff pastry, then top with a tangy lemon-herb ricotta mixture and spring vegetables. For the prettiest presentation, look for long, skinny baby carrots at your supermarket or farmers' market. Serve with a green salad for brunch, lunch or a light supper.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup part-skim ricotta
- ¼ cup goat cheese, softened
- Zest of 1 lemon
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chives
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 9 thin spears asparagus
- 4 radishes, sliced
- 2 baby carrots, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 sheet puff pastry, thawed
Preparation
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Prep
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Ready In
- Preheat oven to 400°F.
- Stir ricotta, goat cheese, lemon zest, tarragon, chives, ⅛ teaspoon salt and ⅛ teaspoon pepper together in a small bowl.
- Combine asparagus, radishes, carrot halves, oil and the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper; toss to coat.
- Unfold puff pastry and place on a baking sheet. With a sharp knife, gently score the pastry about ¼ inch from the edges to create a border. Spread the ricotta mixture evenly over the crust inside the border. Arrange the asparagus, radishes and carrots decoratively over the ricotta.
- Bake until the crust is puffed and golden, 25 to 30 minutes. Let cool for 10 minutes before serving.
- Serving size: 1 slice
- Per serving: 422 calories; 29 g fat(5 g sat); 3 g fiber; 34 g carbohydrates; 8 g protein; 82 mcg folate; 6 mg cholesterol; 3 g sugars; 0 g added sugars; 5,491 IU vitamin A; 8 mg vitamin C; 78 mg calcium; 3 mg iron; 348 mg sodium; 253 mg potassium
- Nutrition Bonus: Vitamin A (110% daily value), Folate (20% dv)
- Carbohydrate Servings: 2½
- Exchanges: 4½ fat, 2 starch, 1 vegetable, ½ medium-fat protein
