Spring Vegetable Tart
Overview
If you are looking for an impressive, yet pretty simple to make brunch recipe, this is for you!
Springtime makes me one happy lady. Between birds chirping, flowers starting to bloom, and all of the fresh vegetables that start to become readily available, there’s not much to complain about.
Springtime also presents nicer weather, especially for hosting brunches. Whenever I am able to, I like to bring the meals outside, and when I crafted this recipe, I wanted to make sure the finished product could be eaten warm or room temperature, and that it can.
This tart has all the spring vibes in it. Asparagus. Leeks. Mushrooms. Thyme. The best part about this impressive spring time vegetable tart is that it uses store bought puff pastry, and you don’t even need to roll it out.
So let’s get to it.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 2 tbsp unsalted butter, divided
- 3 leeks, light green parts only, sliced
- 4 ounces of assorted mushrooms such as oyster, baby bella, shiitake; chopped
- 8 ounces whole or part skim ricotta cheese
- 1-2 tsp fresh thyme
- 1 large egg
- 1 sheet thawed puff pastry
- 1 bunch of asparagus, ends trimmed and cut on a bias
- truffle oil and truffle salt, optional
Method
- Preheat the oven to 425 degrees.
- Melt 1 tbsp of butter in a saute pan. Add the sliced leeks, season with kosher salt and pepper, and allow to cook down for about 5 minutes on low heat. You want the leeks to be softened but not burnt.
- Remove cooked leeks from the pan and into a medium sized bowl.
- Melt the second tablespoon of butter in the pan and add the chopped mushrooms. Season with salt and pepper. Allow the mushrooms to cook until softened and shrunken in size, another 3-5 minutes. Add the cooked mushrooms to the bowl with the leeks. Allow to cool slightly.
- Next, add the thyme, ricotta, and egg into the leek and mushroom mix and stir until combined.
- Line a 9×13 pan with parchment paper. Unroll the thawed puff pastry and stretch if needed to fit the pan.
- Spread the ricotta vegetable mix on the puff pastry
- Arrange the asparagus on top of the ricotta mix.
- Drizzle truffle oil + truffle salt if using
- Bake in a 425 degree oven for 20-30 minutes until the pastry is puffed up and golden.
Serve and enjoy! This tart is excellent both warm and room temperature. Another serving suggestion is to serve sunny side up or poached eggs on top of each slice of tart!
Check out my instagram reel (@jackiecooksanddrinks) for video step by step instructions!
Spring Vegetable Tart
Ingredients
- 2 tbsp unsalted butter, divided
- 3 large leeks, light green parts only, sliced
- 4 ounces assorted mushrooms such as oyster, baby bella, shiitake; chopped
- 8 ounces whole or part skim ricotta cheese
- 1-2 tsp fresh thyme
- 1 large egg
- 1 sheet thawed puff pastry
- 1 bunch asparagus, ends trimmed and cut on a bias
- 2-3 drizzle truffle oil and truffle salt, optional
Instructions
- Preheat the oven to 425 degrees.
- Melt 1 tbsp of butter in a saute pan. Add the sliced leeks, season with kosher salt and pepper, and allow to cook down for about 5 minutes on low heat. You want the leeks to be softened but not burnt.
- Remove cooked leeks from the pan and into a medium sized bowl.
- Melt the second tablespoon of butter in the pan and add the chopped mushrooms. Season with salt and pepper. Allow the mushrooms to cook until softened and shrunken in size, another 3-5 minutes.
- Add the cooked mushrooms to the bowl with the leeks. Allow to cool slightly.
- Next, add the thyme, ricotta, and egg into the leek and mushroom mix and stir until combined.
- Line a 9x13 pan with parchment paper. Unroll the thawed puff pastry and stretch if needed to fit the pan.
- Spread the ricotta vegetable mix on the puff pastry, arrange the asparagus on top of the ricotta mix.
- Drizzle truffle oil + truffle salt if using
- Bake in a 425 degree oven for 20-30 minutes until the pastry is puffed up and golden.