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Zesty Spring Veggie Tart

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia

yields

4-6 side servings

time

40 minutes

active time

20 minutes

ingredients

1 sheet store-bought puff pastry, defrosted according to package instructions

1 lb. asparagus, trimmed to remove woody ends 

1 cup mascarpone

3 Tbsp This Little Goat went to Southeast Asia

Zest of 1 lemon (about 2 tsp fresh lemon zest)

1/4 cup chopped fresh chives

Kosher salt 

3 oz. Gruyere cheese, shredded (about 3/4 cup)

1/2 cup green peas, fresh or frozen

instructions

Preheat the oven to 400 degrees.

Unroll the puff pastry and place on a parchment-lined baking sheet. Using a fork or pairing knife, lightly prick all over the puff pastry, leaving a 1-inch border around the edges. Bake until the dough is lightly golden brown, about 15 minutes. Remove from the oven and let cool. (Don’t worry if the dough is puffy, it will deflate as it cools).

Meanwhile, fill a large bowl with ice water and set aside. Add 1-2 inches of salted water to a large skillet and bring to a boil. Add the asparagus and cook until bright green and just tender, about 2-3 minutes. Drain and immediately plunge in the ice water bath. Once cool, pat to dry completely.

Whisk together the mascarpone, Southeast Asia sauce, zest of half a lemon, half of the chives and a pinch of kosher salt. Spread cheese mixture evenly over the cooled puff pastry, leaving a 1-inch border around the edges.

Place the asparagus in an alternating pattern over the mascarpone. Top with shredded gruyere and peas. Return to the oven and continue baking until the cheese is bubbly and pastry is golden brown and cooked through, about 20-25 minutes more.

Remove from the oven and let cool slightly. Zest the remaining half of a lemon over the tart and top with remaining chopped chives. Slice and serve warm or at room temperature.

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