Savory tarts are perfect for spring and so easy with frozen puff pastry . Create your own tart by using your favorite spring vegetables.
puff pastry tart, appetizer, vegetable appetizer
AuthorJean | Lemons + Anchovies
1sheet frozen puff pastrydefrosted
Flour for rolling out the dough on the counter
Asparagusas many as you want to use
Handful of small potatoesboiled for five minutes, skin on, sliced
Slicesof Prosciuttoas many as you'd like to use, optional
Boursin cheeseor any spreadable cheese you prefer; I used the Garlic & Herb flavor
Mustarda generous tablespoon (enough to coat the pastry lightly)
Olive oil for brushing the top of the tartroughly 2 tablespoons
Preheat your oven to 400ºF. Roll out puff pastry to roughly a 10x14 inch rectangle. Transfer the pastry dough to a baking sheet lined with parchment paper.
Score the dough about one inch from the border of pastry all around to create a rectangular outline. Brush a light layer of mustard on the inside of the score mark then pierce the surface of that area with a fork. The goal is to keep the pierced area from puffing up too much during pre-baking and for the border to rise. Brush the border with olive oil. Bake in the oven for 10 minutes.
Remove from oven. If the inside puffs up simply press down with a spoon, careful not to collapse/crush the border.
Dot puff pastry with pieces of the cheese (the same area where you spread the mustard). You can arrange the prosciutto, potatoes and asparagus any way you wish. Here I wrapped some of the asparagus in prosciutto slices and alternated with sliced potatoes. You can also use more vegetables than I used in these pictures. Brush the entire surface, including the border and the tops of the vegetables with olive oil and bake for 20-30 minutes. Rotate halfway through baking time and check for doneness at the 20 minute mark. The puff pastry border should be golden and the asparagus tips slightly brown.