Spring Vegetable and Goat Cheese Tart

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

French · 100 min · vegetarian

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Ingredients

• 1 sheet (about 14 oz) frozen all-butter puff pastry
• 1/4 lb asparagus
• 1 large leek
• 1/4 cup frozen peas
• 1 lemon
• 2 1/2 oz goat cheese
• 3/4 tbsp heavy cream
• 1 egg
• 3/4 tsp herbes de Provence
• 1/4 tsp crushed red pepper
• 1/4 tbsp honey

Method (tap to check — screen stays awake)

1. Thaw the puff pastry at room temperature about 40 minutes, until it unfolds without cracking but is still cold to the touch.
2. Slice the leek into thin half-moons, rinse well, and soften in a skillet with a little olive oil over medium 5 minutes. Snap the woody ends off the asparagus; halve any thick spears lengthwise. Run the frozen peas under warm water to thaw.
3. Heat the oven to 400F. Whip the goat cheese with the cream, the zest of the lemon, 1 tsp of the herbes de Provence, and a pinch of salt until spreadable.
4. Roll the pastry gently on parchment into a rough 10x14 rectangle, score a 1-inch border, and dock the center all over with a fork.
5. Beat the egg and brush the border, then dust the border with the house lemon-herb crust seasoning — the remaining 1 tsp herbes de Provence rubbed together with a pinch more lemon zest and flaky salt.
6. Spread the whipped goat cheese inside the border. Lay the asparagus in a tight row, scatter the leeks and peas over, and season with black pepper.
7. Bake 25-30 minutes until the border is puffed, deep golden, and crisp underneath.
8. Whisk the juice of the lemon with the honey and crushed red pepper, drizzle it over the warm tart, rest 5 minutes, and cut into 6 pieces.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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