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


Recipe Summary test

25 mins
1 hr


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

1 slice
422 calories; protein 7.9g; carbohydrates 33.8g; dietary fiber 2.9g; sugars 2.8g; fat 28.9g; saturated fat 4.9g; cholesterol 5.7mg; vitamin a iu 5491.2IU; vitamin c 7.8mg; folate 82.3mcg; calcium 77.7mg; iron 2.6mg; magnesium 23.2mg; potassium 253.1mg; sodium 348.1mg; thiamin 0.3mg.

4 1/2 fat, 2 starch, 1 vegetable, 1/2 medium-fat protein