Puff Pastry Tart
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!
Servings: 8
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
VARIATION:
- Top with drained tomatoes in summer.
- 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.
- 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