Easy Puff Pastry Veggie Tart

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Puff Pastry Veggie Tart next to a carton of eggs

This delicious, flaky and cheesy tart is perfect for brunch, lunch, or a light dinner. Made with buttery puff pastry, a creamy ricotta-egg filling, and vibrant vegetables, this tart is both flavorful and satisfying. A sprinkle of parmesan adds a rich umami touch, while the crisp crust adds the perfect contrast to the creamy filling.

20 min Prep35 min Cook55 min Total

20 min Prep•35 min Cook•55 min Total

8 Servings

20 min Prep35 min Cook55 min Total

20 min Prep•35 min Cook•55 min Total

8 Servings

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Ingredients

2 sheets puff pastry, thawed
2 teaspoons extra-virgin olive oil
1 bunch (1 pound) asparagus, tough ends removed, cut into 3-inch pieces
1 bunch scallions, chopped
1 pint cherry tomatoes, halved
1 (14.5-ounce) can artichoke hearts, drained
1 teaspoon salt
½ teaspoon black pepper

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Directions

Preheat oven to 375 F. Line a 13-by-9-inch baking sheet with parchment paper.
Tips
- Parchment paper keep rolling up when placing it on the baking sheet? Crumble it into a ball, then flatten out on the baking sheet to prevent it from rolling up.
Gently place the puff pastry on the baking sheet leaving a little overhang on the edges. Crimp the edges with a fork to create a crust. Poke holes at the bottom of the puff pastry with a fork. Sprinkle ½ cup Organic Valley® Parmesan Cheese on the top of the crust. Set aside.
In a sauté pan, heat olive oil over medium heat, until melted. Add asparagus and cook for about 3-5 minutes or until asparagus is vibrant green and still crisp.
On top of the crust, evenly spread out scallions, cherry tomatoes, artichoke hearts, and the cooked asparagus in a pattern or design highlighting the vegetables.
In a large bowl, whisk together Organic Valley® Eggs, 1 cup Organic Valley® Ricotta Cheese, Organic Valley® Heavy Whipping Cream, salt and pepper.
Gently pour egg mixture over vegetables into the puff pastry crust. Sprinkle remaining ½ cup Organic Valley® Parmesan Cheese on top of the egg mixture.
Bake in the oven for 35-40 minutes until the egg mixture has set and the crust is golden brown.
Cut into pieces and serve.

Tips

To store in the fridge, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the fridge for up to 3-4 days.
To store in the freezer, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the freezer for up to 3 months.
To reheat from the refrigerator: Preheat oven to 350 F, cover with foil, and bake for 15-20 minutes, or until heated through.
To reheat from the freezer: Thaw in refrigerator and follow those directions or if from frozen, preheat over 350 F, cover with foil, and bake for 45 minutes or until heated through.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 375 F. Line a 13-by-9-inch baking sheet with parchment paper.
Tips
- Parchment paper keep rolling up when placing it on the baking sheet? Crumble it into a ball, then flatten out on the baking sheet to prevent it from rolling up.
Gently place the puff pastry on the baking sheet leaving a little overhang on the edges. Crimp the edges with a fork to create a crust. Poke holes at the bottom of the puff pastry with a fork. Sprinkle ½ cup Organic Valley® Parmesan Cheese on the top of the crust. Set aside.
In a sauté pan, heat olive oil over medium heat, until melted. Add asparagus and cook for about 3-5 minutes or until asparagus is vibrant green and still crisp.
On top of the crust, evenly spread out scallions, cherry tomatoes, artichoke hearts, and the cooked asparagus in a pattern or design highlighting the vegetables.
In a large bowl, whisk together Organic Valley® Eggs, 1 cup Organic Valley® Ricotta Cheese, Organic Valley® Heavy Whipping Cream, salt and pepper.
Gently pour egg mixture over vegetables into the puff pastry crust. Sprinkle remaining ½ cup Organic Valley® Parmesan Cheese on top of the egg mixture.
Bake in the oven for 35-40 minutes until the egg mixture has set and the crust is golden brown.
Cut into pieces and serve.

Tips

To store in the fridge, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the fridge for up to 3-4 days.
To store in the freezer, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the freezer for up to 3 months.
To reheat from the refrigerator: Preheat oven to 350 F, cover with foil, and bake for 15-20 minutes, or until heated through.
To reheat from the freezer: Thaw in refrigerator and follow those directions or if from frozen, preheat over 350 F, cover with foil, and bake for 45 minutes or until heated through.

Frequently Asked Questions

Yes, definitely!

Yes! Here are three vegetable combinations that would work well with this recipe: mushroom, onion, thyme; tomatoes, basil, pesto, mozzarella; zucchini, ricotta, basil