Spring Vegetable Tart

Spring Vegetable Tart with Chevre

Every year, when the calendar flips around, I get a little burst of excitement.

I love spring- fresh flowers, warmer temperatures, stormy weather (I know that is weird, but I love spring storms), upcoming wine releases, and delicious lighter dishes.

Cambria Benchbreak Chardonnay

This tart is full of delicious vegetables that start in spring. The beets, haricots verts, and tiny young zucchini are all great spring finds (depending on your climate) that are perfect for pairing with a glass of wine while enjoying the warmer tempatures!

Spring Vegetable Tart

The buttery, flaky, puff pastry is a perfect compliment to the citrus and vanilla undertones found in Cambria’s Benchbreak Chardonnay. However, the tomato and beets give this tart enough of a savory richness that it also wonderfully compliments the plum and cocoa notes found in Cambria’s Benchbreak Pinot Noir.

Spring Vegetable Tart

Pro Tip: let your puff pastry warm- but don’t let it get too warm. You want it to be flexible, but not so hot it sticks!

Spring Vegetable Tart with Chevre

Spring Vegetable and Chevre Tart

Ingredients: 

  • Puff Pastry, 1 package (2 sheets)
  • 1 cup chevre, divided
  • 1 large beefsteak tomato, sliced into thin rounds
  • 8oz haricot verts (about 15)
  • 2 beets, sliced into thin rounds
  • 4 mini zucchinis, sliced into thin strips
  • 1 egg, beat until slightly foamy

Method: 

  1. Preheat oven to 350 degrees.
  2. Arrange one puff pastry sheet on a well greased baking sheet.
  3. Crumble chevre across puff pastry.
  4. Lay tomato slices across puff pastry- leaving a 1" border around all edges.
  5. Arrange haricots verts and strips of mini zucchini on top of the tomatoes.
  6. Lay beets atop the vegetables, and crumble second half of chevre on top.
  7. Dip your finger in a bit of water and run it across the edges of the bottom sheet of puff pastry.
  8. Slice 4 1" strips of the second sheet of puff pastry, and lay over edges of bottom sheet.
  9. Slice ¼" strips from the second sheet of puff pastry and lay across the tart, tucking into the four edge strips, weaving them basket-style as you go.
  10. When tart has been assembled, brush the puff pastry with egg white.
  11. Bake at 350 until puff pastry is a deep golden brown and puffy and vegetables are soft- about 35 minutes.
  12. Serve immediately!

By: Courtney O’Dell - Sweet C’s Designs