Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 people
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Calories
247 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mediterranean
Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta
Description
The Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta uses prepared puff pastry sheets as a flaky base. A smooth cheese mixture made in a food processor combines crumbled feta, cream cheese, lemon juice, olive oil, garlic, pepper, parsley, and dill, bringing a herbaceous and tangy component. This mixture spreads over the pastry, which is then topped with halved cherry tomatoes, quartered kalamata olives, shaved asparagus spears, and a mix of baby greens. The layered vegetables add freshness and texture diversity.
The tart is constructed by cutting the pastry into squares, forming a raised border with brushed egg wash edges, and poking the center to prevent excessive rising. The prepared tarts chill briefly before baking at 400°F to yield golden, crisp pastry edges beneath the savory cheese and vegetable topping.
This tart can be served as a light lunch, appetizer, or brunch dish and pairs well with fresh salads or white wine. Its combination of creamy cheese and bright vegetables makes it versatile for seasonal variations.
Ingredients
- 1 .3 ounce Puff pastry sheets 2 Sheets, Pepperidge Farm brand, thawed
- 1 egg beaten with 1 tablespoon of water, for egg wash
For the Cheese Mixture
- 8 ounces feta cheese crumbled plus more for topping
- 4 ounces cream cheese at room temperature
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil
- 1-2 garlic cloves, minced
- 1/4 teaspoon black pepper ground
- 2 tablespoons parsley fresh, chopped
- 2 tablespoons dill fresh, chopped
For The Vegetables
- 12 ounces cherry tomatoes halved; can use any small tomato variety
- 1/2 cup kalamata olives quartered
- 10 asparagus shaved spears
- 2 cups baby greens mesclun mix or arugula
- 2 tablespoons lemon juice freshly squeezed
- 4 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
To Make the Cheese Mixture
- Place the feta cheese, cream cheese, lemon juice and olive oil in a food processor. Pulse until combined.
- Add the rest of the ingredients and pulse until smooth.
For Smaller Tarts
- Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.
- Cut pastry into 4 equal squares.
- Cut strips (about 1/2 inch wide) from all four sides of each square. Brush the centers with the egg wash.
- Add the strips back to the edge of the pastry squares creating a border. Press lightly to adhere. The longer strips can be tucked on the sides.
- With a fork, poke the center area to prevent pastry from rising too much.
- Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.
- Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
- Bake for 15 to 20 minutes or until golden brown.
For Large Tarts
- Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.
- Score a rectangle about 1 inch from the edge of the pastry. Make sure you don't cut the pastry through.
- With a fork, poke the center area to prevent pastry from rising too much. Brush the edges with egg wash.
- Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.
- Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
- Bake for 15 to 20 minutes or until golden brown.
Vegetables and Vinaigrette
- In a medium bowl, mix the tomatoes, olives and shaved asparagus.
- Top the tarts with the salad greens and the vegetables.
- In a small bowl, whisk the lemon juice and olive oil. Season with salt and pepper. Drizzle over the vegetables.
- Garnish with extra feta cheese and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 508mg | 21% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 170mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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