Name: Spring Vegetable Tart
Total time: 30 min
Ingredients: 2 puff pastry sheets (330g); 200 g mushrooms (Swiss brown if available); 1 potato; 1 red onion; 2 carrots (small); 1 bunch asparagus; 160 g Philadelphia cream cheese; 2 tsp thyme; 30 ml milk (sub egg wash); 2 tbsp honey (heaped tbsp); salt and pepper; 2 sprigs rosemary; 1 cos lettuce; 50 g feta; 1 tbsp olive oil; 2 tbsp white wine vinegar; 2 tbsp honey (heaped tbsp); 100 g feta; 2 tsp chilli oil (opt.)

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Spring Vegetables are the heroes in this easy and delicious roast spring vegetable tart, drizzled with honey and topped with creamy feta.

Spring Vegetables shine in this easy and delicious roast vegetable tart, drizzled with honey and topped with creamy feta.

Spring is the perfect time of year for a roast vegetable tart. There are lots of fresh new vegetables available and as the days warm up we naturally start to feel like lighter dinners.

The combination of honey, thyme and feta is delightful with our plump fresh vegetables and golden puff pastry. While the tart is in the oven you can whip up a super simple salad with delicious creamy feta dressing, and you’ve got a wonderful meal ready in 30 minutes.

Vegetable Tart Ingredients

Pastry - Puff pastry sheets (frozen) and milk
Vegetables - Mushrooms (Swiss brown if available, otherwise button), Potato, Red onion, Carrots, Asparagus
Pie filling - Philadelphia cream cheese, Thyme, Honey, Rosemary
Salad - Cos lettuce, Feta, Olive oil, White wine vinegar, Chilli flakes (opt.), Salt and pepper

See recipe card for quantities.

How to make our Vegetable Tart

Vegetable-Tart-Step-1 - Preheat your oven to 200 C. Line a large baking tray (or two or three if you are making four or six serves) and take your pastry out of the freezer to defrost.

1. Preheat your oven to 200 C. Line a large baking tray (or two or three if you are making four or six serves) and take your pastry out of the freezer to defrost.

2 x puff pastry sheets (330g)

Vegetable-Tart-Step-2 - Slice mushrooms (5mm), potato (as finely as you can, skin on), peel and slice red onion into thin wedges. Peel and slice the carrot as thinly as you can. Discard wooded ends of asparagus and slice spears diagonally into 2-3cm pieces.

2. Next, slice mushrooms (5mm), potato (as finely as you can, skin on), peel and slice red onion into thin wedges. Peel and slice the carrot as thinly as you can. Discard wooded ends of asparagus and slice spears diagonally into 2-3cm pieces.

200g mushrooms (Swiss brown if available)
1 potato
1 red onion
2 small carrots
1 bunch asparagus

3. Place your pastry sheet(s) on to your tray(s) and spread a square of cream cheese leaving a 3cm border then scatter with thyme.

2 x puff pastry sheets (330g)
160g philadelphia cream cheese
2 teaspoon thyme

Vegetable-Tart-Step-4 - Heap mushrooms, potato, red onion, carrot and asparagus on the pastry. Fold the border over the tart. You can scrunch it a little for a rustic look. Brush milk over the folded pastry.

4. Heap mushrooms, potato, red onion, carrot and asparagus on the pastry. Fold the border over the tart. You can scrunch it a little for a rustic look. Brush milk over the folded pastry.

200g mushrooms (Swiss brown if available)
1 potato
1 red onion
2 small carrots
1 bunch asparagus
30ml milk (sub egg wash)

5. Drizzle honey over the veggies and season with salt and pepper and pick rosemary leaves. Place in the hot oven for 25 minutes.

2 heaped tablespoon honey
Salt and pepper
2 sprigs rosemary

Vegetable-Tart-Step-6 - Slice off the base of the cos, cut into quarters and rinse, maintaining the form of the quarters. Make a dressing by combining feta cheese, white wine vinegar, olive oil, salt and pepper in a jar and shaking vigorously. It’s fine if there are some small chunks of feta, but you want it thin enough to drip into the folds of the lettuce.

6. Slice off the base of the cos, cut into quarters lengthwise and rinse, maintaining the form of the quarters. Make a dressing by combining feta cheese, white wine vinegar, olive oil, salt and pepper in a jar and shaking vigorously. It’s fine if there are some small chunks of feta, but you want it thin enough to drip into the folds of the lettuce.

1 cos lettuce
50g feta
1 tablespoon olive oil
2 tablespoon white wine vinegar
Salt and pepper

7. To serve, bring the tart(s) out of the oven and top with more honey and crumbled feta cheese.

Kids may like their tart sliced into fingers, and to skip the feta if it’s too strong.

Serve with a wedge of cos and drizzle over dressing and top with chilli flakes if you like.

2 heaped tablespoon honey
100g feta
1 cos lettuce
2 teaspoon chilli flakes (opt.)

Substitutions for the Spring Vegetable Tart

Vegetarian - This recipe is vegetarian.
Gluten Free - Use GF Puff pastry
Dairy Free - Leave out the cream cheese and feta or use a DF Feta instead, and substitute the milk wash for egg wash.

Kid-Friendly Variations on the Spring Vegetable Tart

To serve: Kids may like their tart sliced into fingers, and to skip the feta at the end if it’s too strong.

Kid-friendly adapts for Spring Vegetable Tart.

Equipment

You will need an oven, two large baking trays, a jar (for mixing the dressing).

Top tip

You really want to slice your carrots and potatoes as finely as you can so they are not crunchy when you get them out of the oven. The best way to do this is to use a very sharp knife or a mandolin, and to slice your vegetable in half lengthwise first so the vegetable isn’t rolling around as you try to slice it.

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