Spring Vegetable Tart

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

5 from 1 vote

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Course: Main Course

Cuisine: French

Keyword: Vegetable Tart

Total Time: 30

Servings:

Equipment

Oven
2 large baking trays
Jar for mixing the dressing

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 teaspoon thyme
30 ml milk sub egg wash
2 tablespoon honey heaped tbsp
salt and pepper
2 sprigs rosemary
1 cos lettuce
50 g feta
1 tablespoon olive oil
2 tablespoon white wine vinegar
2 tablespoon honey heaped tbsp
100 g feta
2 teaspoon chilli oil opt.

Instructions

Preheat your oven to 200 C (400 F). 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 puff pastry sheets
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.
200 g mushrooms, 1 potato, 1 red onion, 2 carrots, 1 bunch asparagus
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 puff pastry sheets, 160 g Philadelphia cream cheese, 2 teaspoon thyme
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.
200 g mushrooms, 1 potato, 1 red onion, 2 carrots, 1 bunch asparagus, 30 ml milk
Drizzle honey over the veggies and season with salt and pepper and pick rosemary leaves. Place in the hot oven for 25 minutes.
2 tablespoon honey, salt and pepper, 2 sprigs rosemary
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.
1 cos lettuce, 50 g feta, 1 tablespoon olive oil, 2 tablespoon white wine vinegar, salt and pepper
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 tablespoon honey, 100 g feta, 2 teaspoon chilli oil, 1 cos lettuce

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