Herb-Infused Spring Vegetable Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A delicate flaky crust filled with tender spring vegetables and fresh herbs, baked to golden perfection for an elegant spring centerpiece. This general-inspired vegetarian ready in about 80 minutes layers all-purpose flour, unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup cold water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup asparagus
• 1/2 cup spring onions
• 1 cup fresh peas
• 1/4 cup fresh dill
• 2 tablespoons olive oil
• 1/2 cup vegetable broth
• 1/4 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Combine 1 1/2 cups all-purpose flour, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary in a food processor. Add 1/2 cup cold unsalted butter (cut into 1/2-inch cubes) and pulse until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water and pulse until the dough just holds together.
2. Step 2: Form dough into a disk, wrap in plastic, and chill for 30 minutes. Roll chilled dough into a 12-inch circle and line a 9-inch tart pan, pressing gently into edges. Prick bottom with a fork and blind bake at 375°F (190°C) for 15 minutes until golden.
3. Step 3: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 cup trimmed asparagus (cut into 1-inch pieces) and 1/2 cup sliced spring onions, and sauté for 5 minutes until crisp-tender. Stir in 1 cup fresh peas and cook for 2 minutes until vibrant green. Pour in 1/2 cup vegetable broth and simmer for 3 minutes until reduced by half.
4. Step 4: Spread vegetable mixture over prebaked crust, sprinkle with 1/4 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake at 375°F (190°C) for 20 minutes until cheese is melted and bubbly. Let rest 10 minutes before slicing.