Lemon-Herb Spring Vegetable Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant tart featuring seasonal asparagus, peas, and fresh herbs baked in a delicate buttery crust, finished with a bright lemon-herb cream. This mediterranean-inspired vegetarian ready in about 85 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 8, 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 1/4 cups All-purpose flour
• 1/2 cup Unsalted butter
• 3 tbsp Cold water
• 12 oz Asparagus
• 1 cup Fresh peas
• 1/2 cup Red onion
• 2 tbsp Fresh dill
• 1 tbsp Fresh chives
• 1 tsp Lemon zest
• 1/2 cup Heavy cream
• 1 Egg
• 1/2 tsp Kosher salt
• 1/4 tsp Freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 tsp salt until combined, then add 1/2 cup cold unsalted butter cut into 1/2-inch cubes and pulse until pea-sized crumbs form. Add 3 tbsp cold water and pulse just until dough holds together. Form into a disc, wrap in plastic, and chill for 30 minutes.
2. Step 2: Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch tart pan, press into edges, and trim excess. Prick bottom with a fork. Bake for 15 minutes until golden, then set aside.
3. Step 3: Trim asparagus spears to 1-inch pieces. In a skillet over medium-high heat, cook 12 oz asparagus with 1/4 cup water for 4 minutes until crisp-tender. Drain and set aside. Sauté 1/2 cup finely chopped red onion in 1 tsp butter for 3 minutes until translucent.
4. Step 4: Whisk together 1/2 cup heavy cream, 1 egg, 1 tsp lemon zest, 2 tbsp fresh dill, 1 tbsp fresh chives, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a bowl. Pour half the mixture into the prebaked tart shell, then arrange asparagus and 1 cup fresh peas evenly on top. Pour remaining cream mixture over vegetables. Bake at 375°F for 25 minutes until set and golden around edges.