Puff Pastry Tart

5 from 3 votes
1 hour
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This Puff Pastry Tart recipe with asparagus and artichokes baked on a sheet pan is an easy way to feed a group! Purchased puff pastry makes the crust effortless, and the three-cheese blend of creamy ricotta, nutty Asiago, tangy goat cheese, and spring vegetables makes it extraordinary! Vary the veggies to suit any season!

Puff Pastry Vegetable Tart on brown parchment paper cut into eight pieces with knife nearby.

Why This Recipe is a Keeper!

While making puff pastry at home is possible, frozen puff pastry sheets are a terrific no-fail convenience item that delivers professional results.

Two puff pastry sheets from a well-known brand are overlapped, placed together, and rolled out to extend their size. They fit perfectly into a 15 x 10-inch rimmed baking sheet to create one large puff pastry tart, perfect for a large group.

This puff pastry tart recipe, topped with asparagus, artichokes, and scallions for spring, is super versatile and can be made with any combination of vegetables and cheeses all year round. Try zucchini, yellow squash, or tomatoes in the summertime or butternut squash in the fall.

This Puff Pastry Tart recipe is:

  • Super easy! Purchased puff pastry makes it easy, and the asparagus and scallions only require minimal cooking before being placed on the tart.
  • Elegant! This Puff Pastry Vegetable Tart is perfect for any spring special occasion, from holidays to bridal brunches to Mother’s Day!
  • Versatile! Vary the veggies according to the season!
Eight pieces of Puff Pastry Vegetable Tart on brown parchment paper with knife nearby.

How to Make a Puff Pastry Tart:

Recipe Ingredients and Substitutions:

Here’s everything you’ll need to make this recipe, along with instructions for prepping. The exact quantities are on the puff pastry tart recipe card below.

Ingredients for Sheet Pan Savory Sprint Tart in glass bowls.

Ingredient Notes and Substitutions:

  • Puff Pastry: Pepperidge Farm is the most well-known brand of puff pastry, but DuFour will also give you excellent results. You’ll find both in the frozen desserts section of your grocery store. I use both frequently and have good luck with both. The only problem is that if the puff pastry you purchased is folded, the seams must be repaired. Thaw frozen puff pastry in the refrigerator for six to eight hours or thaw at room temperature for approximately 40 minutes or until you can unfold it. Don’t let it get warm; doing so will make it difficult to work with because of the butter content. You can also use regular pie crust for the crust, but you need to blind-bake first. This post for my asparagus tart shows you how.
  • Asparagus: Use thin to medium-width asparagus.
  • Artichoke Hearts: Even when fresh, artichokes have a delicate flavor. I prefer to use frozen artichokes in this vegetable tart recipe because frozen artichokes taste the most like fresh artichokes. Whether you use canned or frozen artichoke hearts, both should be patted dry to remove excess moisture.
  • Asiago / Parmesan: For the best flavor, grate the cheese yourself.
  • Ricotta Cheese: I like to use whole milk ricotta because it has the best flavor and texture. Always buy a quality whole milk ricotta such as Murray’s.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Preheat the oven to 400 degrees.
  • Spray a 15 x 10-inch rimmed baking sheet with cooking spray.
  • Heat the olive oil in a nonstick skillet or saute pan over medium-high heat.
  • Add the asparagus, reduce the heat to medium, and cook for 1 to 2 minutes or until it turns bright green.
  • Add the scallion and cook it briefly to soften it.
  • Set that aside to cool while prepping the puff pastry crust.
Cooked asparagus and scallions in nonstick skillet.
  • Unfold the thawed puff pastry onto a floured work surface.
  • Repair the folds by pressing them back together.
  • Stack the sheets so they overlap slightly–approximately 1 to 2 inches.
Puff pastry crust on wood cutting board before being rolled out.
  • Roll the puff pastry out to create a piece 1 to 2 inches larger than the 15 x 10-inch rimmed baking sheet, using the baking sheet as a guide.
  • Carefully transfer the rolled-out puff pastry dough to the prepared baking sheet.
  • Fold any excess edge back down to form a crust.
  • Dock the puff pastry with a fork.
  • MAKE AHEAD: Prepare the dough and have all the other ingredients prepped, and the asparagus and scallions lightly cooked as directed. Cover the dough with plastic wrap and refrigerate until ready to assemble and bake.
Puff pastry crust docked with fork holes.
  • Start the layering process:
    • Sprinkle half the Asiago or Parmesan cheese over the unbaked crust.
    • Evenly scatter the artichoke hearts, scallions, and asparagus over the cheese. (When arranging the asparagus, consider what the finished tart will look like.)
    • Sprinkle the remaining Asiago or Parmesan cheese over the vegetables.
  • Mix the ricotta cheese, eggs, and cream or half-and-half in a medium bowl until very smooth.
Custard for sheet pan puff pastry tart in glass bowl.
  • Add salt and black pepper, then pour the egg combination over the vegetables.
  • Drop the goat cheese evenly over the tart.
  • Bake at 400 degrees for 10 minutes, then reduce the heat to 375 degrees. Continue baking for an additional 25 minutes or until the crust is lightly golden and the center is set.
  • Using a large pancake turner or spatula or two, you should be able to easily slide the puff pastry tart off the sheet pan.
Whole Puff Pastry Vegetable Tart on brown parchment paper with knife nearby.
  • Garnish with herb sprigs if desired.
  • Cut into squares.
  • That’s it, friends!!
Eight pieces of Puff Pastry Vegetable Tart on brown parchment paper with knife nearby.
  • Serve immediately.

Chef Tips and Tricks:

  • Thaw frozen puff pastry in the refrigerator for six to eight hours or thaw at room temperature for approximately 40 minutes or until you can unfold it. Don’t let it get warm; the butter content will make it difficult to work with.
  • To roll the puff pastry onto the baking sheet without tearing it or stretching it out more, lightly flour the puff pastry and roll it onto a well-floured rolling pin. Place the rolling pin on one of the short sides of the sheet pan and unroll the pastry onto the sheet pan, making adjustments to placement as needed.
  • When trimming the tough ends off asparagus, bend one of the stalks in the lower ⅓ until it breaks. Where it breaks, you should cut the remainder of the bunch. They’re all typically the same size in the bunch, so they have the same “breaking point” because they were most likely growing next to each other.
  • To give the puff pastry an extra touch of golden, brush it with an egg wash before baking.

Money-Saving Tip:

  • If you have a favorite homemade pie crust recipe, use that instead of purchasing puff pastry. You’ll need to blind-bake it first.
Four pieces of Puff Pastry Vegetable Tart with focus on one to expose layers of puff pastry.

Frequently Asked Questions:

What does it mean to dock pastry dough?

To “dock” pastry means to prick it with a fork before baking. This technique simply pokes holes in the pastry dough. This allows steam to escape so that the pastry doesn’t puff up in the oven. This technique is typically used when blind baking a pie crust before filling.

Why did my puff pastry become soggy?

Keep in mind one of the main ingredients in puff pastry is butter. Puff pastry that is too warm will wilt and become floppy which causes the layers to stick. If the puff pastry becomes difficult to work with, that’s a sign you could end up with a soggy crust. Return the pastry to the refrigerator for 20-30 minutes or give it a quick chill in the freezer for 10-15 minutes before moving forward.

Should I bake puff pastry before filling it?

That will depend on the recipe. If you top/fill it after baking and serve at room temperature as with my Roasted Cherry Tomato Tart with Herbed Ricotta, you’ll want to bake it first. Because of the liquid filling in this puff pastry vegetable tart recipe, you can bake everything at once.

What other vegetables can I use on a Puff Pastry Vegetable Tart?

Give this Puff Pastry Vegetable Tart some Mediterranean flair with zucchini, yellow squash, bell peppers or tomatoes. (If using tomatoes, be sure to salt and drain them first as in this Tomato Tart recipe.) In the fall, use butternut squash.

Eight pieces of Puff Pastry Vegetable Tart on brown parchment paper with knife nearby.

Storage:

  • Any leftovers should be stored in a covered container in the refrigerator. They should be reheated at 325 degrees in an oven or toaster oven until hot.

Serve with:

More elegant tart recipes!

Get all my quiche and tart recipes here! Quiche and Tart Recipes – From A Chef’s Kitchen

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Puff Pastry Vegetable Tart on brown parchment paper cut into eight pieces with knife nearby.

Puff Pastry Tart

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
This Puff Pastry Tart recipe with asparagus and artichokes baked on a sheet pan is an easy way to feed a group! Purchased puff pastry makes the crust effortless, and the three-cheese blend of creamy ricotta, nutty Asiago, and tangy goat cheese make it extraordinary! Vary the veggies to suit any season!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast and Brunch
Cuisine French, French / Italian
Servings 8
Calories 529 kcal

Ingredients
  

  • Cooking spray
  • 2 teaspoons olive oil
  • 1 bunch (1 pound) thin to medium-width asparagus - tough ends trimmed with approximately 4-5 inches of the spear remaining
  • 4 scallions - white and light green part only, coarsely chopped
  • All-purpose flour
  • 2 sheets frozen puff pastry - (from a 17.3-ounce package)
  • 1 heaping cup freshly grated Asiago or Parmesan cheese - divided
  • 1 cup artichoke hearts - from a 14-ounce bag of frozen, thawed, squeezed of excess moisture and coarsely chopped
  • 6 large eggs - beaten
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup half-and-half
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup crumbled goat cheese
  • herb sprigs or baby greens - for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray a 15 x 10-inch nonstick baking sheet with cooking spray. Set aside.
  • Heat olive oil in a nonstick skillet or saute pan over medium-high heat. Add the asparagus, reduce heat to medium and cook 1-2 minutes or until it turns bright green. Add the scallion and cook 1 minute. Set aside to cool.
  • Lightly flour a work surface. Unfold the puff pastry sheets onto the floured work surface and gently press and repair the folds. Stack the sheets so they overlap by 1-2 inches to form one large puff pastry sheet.
  • Roll the newly formed single sheet out to form a rectangle that is approximately 1-inch larger than the sheet pan, using it as a guide.
  • Carefully transfer the pastry to the prepared sheet pan. Fold the edges down into the sheet pan to form an even crust around the rim. Dock the crust with a fork in numerous places to let steam escape.
  • Sprinkle half the Asiago or Parmesan cheese over the crust. Top with the artichokes, scallion, and the asparagus last, distributing them evenly. Sprinkle the remaining Asiago or Parmesan over the vegetables.
  • Whisk the eggs, ricotta cheese, and half-and-half together until smooth. Add the salt and a pinch or two of black pepper.
  • Pour the egg mixture over the vegetables and gently smooth.
  • Top the tart evenly with goat cheese.
  • Place the tart in the oven and bake for 10 minutes. Lower the oven temperature to 375 degrees and bake for another 25 minutes or until the crust is lightly browned.
  • Cut into pieces and serve.

Notes

MAKE AHEAD:  Have all the ingredients prepped.  Place the puff pastry on the baking sheet, cover and refrigerate.  When ready to bake, assemble as directed and bake.

Nutrition

Serving: 1piece | Calories: 529kcal | Carbohydrates: 32g | Protein: 16g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 831mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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5 from 3 votes (3 ratings without comment)

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2 Comments

  1. Can this be assembled, uncooked except for the asparagus and scallions, then frozen and go from freezer to oven? Thank you, it sounds like a wonderful brunch for the girlfriends.

    1. Hi, Patty, Thanks so much for your question. I don’t recommend freezing it. To make ahead, prepare the dough and have all the other ingredients prepped and the asparagus and scallions lightly cooked as directed. Cover the dough with plastic wrap and refrigerate until ready to assemble and bake. Thanks again and hope this works for you!