Spring Vegetable Tart

Spring Vegetable Tart

0 Reviews
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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Stir ricotta, goat cheese, lemon zest, tarragon, chives, ⅛ teaspoon salt and ⅛ teaspoon pepper together in a small bowl.
  3. Combine asparagus, radishes, carrot halves, oil and the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper; toss to coat.
  4. 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.
  5. Bake until the crust is puffed and golden, 25 to 30 minutes. Let cool for 10 minutes before serving.

Nutrition information

  • 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:
  • Exchanges: 4½ fat, 2 starch, 1 vegetable, ½ medium-fat protein

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