Spring Greens & Cheese Tart

Celebrate the flavours of the season with this Spring Greens & Cheese Tart, wrapped in flaky all-butter puff pastry. Bursting with fresh, vibrant greens and creamy cheese, this tart is a delightful way to enjoy the best of spring produce. The golden pastry shell adds a satisfying crunch, perfectly complementing the rich savoury filling. Whether you’re hosting a brunch or enjoying a light dinner, this tart is sure to impress with its delicious taste and beautiful presentation!

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
1 egg
100g creamy goat’s cheese or creamy feta, crumbled
1 bunch asparagus spears, tough ends removed, cut into 1-inch pieces
1 cup broccoli florets, chopped roughly
¼ cup frozen peas, thawed and drained
1 tbsp olive oil
¼ cup grated Parmesan cheese
Freshly ground pepper
Poached or crispy fried eggs, sunny side up
2 tbsp freshly chopped parsley.

Method

Preheat oven to 220°C (200°C fan-forced). Line a large baking sheet with baking paper. Cut pastry into 6 equal sized rectangles.
Using a sharp knife, gently score the pastry about 1cm from the edge - do not cut through. Pierce the base with a fork.
In a small bowl, whisk the egg, then brush the pastry with the egg wash. Sprinkle crumbled goat’s cheese or feta over the pastry. Toss the asparagus, broccoli florets and peas with the oil to coat. Spread the greens evenly over the pastry, then sprinkle the lot with Parmesan cheese.
Bake for 15 minutes at 220°C (200°C fan-forced), then reduce oven to 200°C (180°C fan-forced) and continue to bake for further 15-20 minutes, or until pastry is golden brown and the cheese has melted. Remove from the oven, season with pepper and serve hot with poached or fried eggs and parsley.

Notes

You can store leftover tarts in an airtight container in the fridge for up to 3 days. They can be heated up in the oven and enjoyed topped with some rocket for breakfast or lunch the next day.