Spring Herb Tart with Asparagus and Peas
A delicate puff pastry crust filled with a creamy herb-vegetable mixture, highlighting fresh asparagus and peas. This french-inspired vegetarian (vegetarian) ready in about 50 minutes layers sheet, thawed puff pastry, olive oil, cut into 1-inch pieces asparagus 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 380 calories and feeds 4, 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 sheet, thawed puff pastry
- 1 tbsp olive oil
- 1/2 cup, cut into 1-inch pieces asparagus
- 1/2 cup fresh peas
- 1/4 cup, grated Gruyère cheese
- 1/4 cup heavy cream
- 1 tbsp, chopped fresh dill
- 1 tbsp, chopped fresh chives
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp butter
Instructions
- Step 1: Preheat oven to 375°F (190°C). Roll thawed puff pastry sheet on a lightly floured surface to a 12x10-inch rectangle and transfer to a baking sheet.
- Step 2: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 cup asparagus pieces and 1/2 cup fresh peas, sautéing for 3 minutes until tender-crisp.
- Step 3: In a small bowl, mix 1/4 cup grated Gruyère cheese, 1/4 cup heavy cream, 1 tbsp chopped dill, 1 tbsp chopped chives, 1/4 tsp salt, and 1/8 tsp black pepper. Stir in 2 tbsp butter and 1/4 cup all-purpose flour until smooth.
- Step 4: Spread herb-cream mixture evenly over puff pastry, leaving a 1-inch border. Top with sautéed asparagus and peas.
- Step 5: Fold pastry edges over filling and bake for 20-25 minutes until golden brown and filling is bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Herb Tart with Asparagus and Peas take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spring Herb Tart with Asparagus and Peas?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spring Herb Tart with Asparagus and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Herb Tart with Asparagus and Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spring Herb Tart with Asparagus and Peas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
