This savory vegetable tart with asparagus and burrata is an easy and impressive dish. Flaky pastry with a Dijon mustard base is topped with tender asparagus spears and creamy burrata.
This tart was inspired by my tomato puff pastry tart and potato and cheese puff pastry tart.
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⭐️ Why this recipe works
- Flavorful Base: The combination of Dijon mustard, olive oil, garlic, and Parmesan creates a savory and rich base for the tart.
- Crispy Crust: Using puff pastry ensures a flaky, crispy crust that contrasts nicely with the tender vegetables.
- Fresh Vegetables: Asparagus provides a fresh, slightly crisp texture and a mild flavor that pairs well with the creamy cheese.
- Easy Preparation: This recipe is straightforward and quick to prepare, making it ideal for both weeknight dinners and special occasions.
- Versatile Toppings: The addition of mixed salad leaves and burrata adds a fresh and creamy element, enhancing the overall taste and presentation.
🧾 Ingredients overview
- Puff Pastry: Forms the crispy, flaky base of the tart.
- Egg: Used for brushing the pastry edges to give a golden finish.
- Dijon Mustard: Adds a tangy and flavorful base layer.
- Olive Oil: Enhances the flavor and helps in creating the savory base.
- Garlic: Provides a subtle, aromatic depth to the base.
- Parmesan Cheese: Adds a salty, umami flavor to the base.
- Asparagus: Main vegetable topping, providing a fresh and slightly crisp texture.
- Sesame Seeds: Adds a nutty flavor and crunchy texture to the crust.
- Poppy Seeds: Contributes a subtle crunch and decorative look.
- Mixed Salad Leaves: Adds freshness and a slight crunch on top.
- Burrata or Fresh Mozzarella: Provides a creamy, rich topping.
- Salt and Pepper: Basic seasonings to enhance overall flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Vegetable Tart With Puff Pastry recipe step-by-step
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry onto the prepared baking tray. Using a sharp knife, score a 1-inch border around the edges of the pastry without cutting all the way through.
- Savory Base: In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, and grated Parmesan cheese. Spread this mixture evenly over the center of the puff pastry, avoiding the scored border.
- Add Asparagus: Arrange the asparagus spears in a single layer over the savory base. Season with salt and pepper.
- Brush and Sprinkle: Brush the edges of the puff pastry with the beaten egg. Sprinkle the sesame seeds and poppy seeds around the border.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the asparagus is tender and slightly charred.
- Serve: Remove the tart from the oven and let it cool slightly. Top with mixed salad leaves and tear the burrata or fresh mozzarella over the tart.
📖 Substitutions and variations
- Vegetables: Substitute asparagus with zucchini, bell peppers, or cherry tomatoes.
- Cheese: Use goat cheese or feta instead of burrata or mozzarella.
- Base: Swap Dijon mustard with pesto or sun-dried tomato paste for a different flavor profile.
- Seeds: Replace sesame and poppy seeds with flax seeds or chia seeds for a different texture.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Pre-bake Pastry: For an extra crispy base, pre-bake the puff pastry for 10 minutes before adding the toppings.
- Using a Mandoline: Use a mandoline slicer to make very thin and even slices of vegetables like zucchini or potatoes. This can help ensure that all the vegetables cook at the same rate.
- Flavor Enhancements: Add a sprinkle of finely grated lemon zest over the top of the tart just before serving for a fresh and zesty flavor contrast.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled vegetable tart in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Reheat: To reheat, preheat your oven to 350°F (175°C) and warm the tart for 10-15 minutes until heated through and crispy.
❓Recipe FAQ's
Ensure the vegetables are not overly wet and pre-bake the puff pastry to keep it crispy.
To make it vegan, use a vegan puff pastry, skip the egg wash, and replace the cheese with a vegan alternative.
Yes, you can cut the puff pastry into smaller portions and make mini tarts. Adjust the baking time accordingly, as smaller tarts will bake faster.
Ensure your oven is fully preheated before baking and avoid opening the oven door during the first 15 minutes of baking to maintain consistent heat.
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Easy Vegetable Tart With Puff Pastry
Ingredients
- 1 sheet puff pastry, thawed if using frozen
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons grated Parmesan cheese
- 2 bunches asparagus, trimmed
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 cup mixed salad leaves
- 1 ball burrata or fresh mozzarella
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry onto the prepared baking tray. Using a sharp knife, score a 1-inch border around the edges of the pastry without cutting all the way through.
- Savory Base: In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, and grated Parmesan cheese. Spread this mixture evenly over the center of the puff pastry, avoiding the scored border.
- Add Asparagus: Arrange the asparagus spears in a single layer over the savory base. Season with salt and pepper.
- Brush and Sprinkle: Brush the edges of the puff pastry with the beaten egg. Sprinkle the sesame seeds and poppy seeds around the border.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the asparagus is tender and slightly charred.
- Serve: Remove the tart from the oven and let it cool slightly. Top with mixed salad leaves and tear the burrata or fresh mozzarella over the tart.
Notes
- Storing: To keep the tart for the next day, remove the cheese and store it separately to prevent the crust from becoming soggy.
- Variations: For extra flavor and color, feel free to add other vegetables, like cherry tomatoes or sliced bell peppers.
- Serving Suggestion: For an extra burst of flavor, drizzle with balsamic glaze or squeeze lemon juice before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Kerry Llewellyn says
Hi, I'm in Australia and have never heard of "tender stem" or "burrata" - can you please enlighten me?
Debs says
Hey Kerry. It's called broccolini in Australia (I think) and if you can't get a hold of burrata then a fresh mozzarella will work perfectly. Enjoy.