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. Source:, June 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Stir ricotta, goat cheese, lemon zest, tarragon, chives, 1/8 teaspoon salt and 1/8 teaspoon pepper together in a small bowl.

  • Combine asparagus, radishes, carrot halves, oil and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; toss to coat.

  • Unfold puff pastry and place on a baking sheet. With a sharp knife, gently score the pastry about 1/4 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.

Nutrition Facts

422 calories; 28.9 g total fat; 4.9 g saturated fat; 6 mg cholesterol; 348 mg sodium. 253 mg potassium; 33.8 g carbohydrates; 2.9 g fiber; 3 g sugar; 7.9 g protein; 5491 IU vitamin a iu; 8 mg vitamin c; 82 mcg folate; 78 mg calcium; 3 mg iron; 23 mg magnesium;