This flaky and crisp Puff Pastry Tart is topped with a savory herbed feta cheese spread and piled high with a simple fresh salad of baby greens, asparagus and cherry tomatoes. This puff pastry recipe is the perfect addition to your lunch or brunch menu.

This post is sponsored by Pepperidge Farm® Puff Pastry, as always all opinions are my own.

Puff Pastry Tart

I absolutely love this beautiful and tasty savory puff pastry tart! One of the things that makes this tart recipe so easy to make is the use of store-bought puff pastry.

Puff pastry takes a long time to make and the convenience to just grab a box and bake it is something that makes me incredibly happy.

Golden brown, buttery and flaky puff pastry is something everyone loves. Whether you serve this savory pastry for lunch, brunch or as an appetizer cut into smaller pieces, one thing is certain, your family and friends will be coming back for more.

Why Should I Make This Puff Pastry Tart Recipe?

• It’s easy! Using puff pastry sheets makes this the perfect appetizer, lunch or snack. Lay the pastry sheet, score a quick rectangle around the border, spread the herbed cheese and bake! Then top with salad.
• It’s Quick! The preparation time and the baking time all adds up to 30 minutes! 30 minutes for an elegant, restaurant quality tart.
• Affordable! This tart is not only delicious, but it also looks very impressive. If you have a cocktail party, a bridal shower, baby shower or any type of celebration, this gourmet tart will impress your guests.
• Prepare Ahead! You can mix the whipped feta and herbs and assemble the tart. Have the fresh green salad ready so all you have to do before serving is bake the pastry and top it with the veggies.
• Customize it! You can make a large tart, four individual tarts (great for lunches) or even mini puff pastry tarts (great for cocktail parties and game night).

Puff Pastry Tart Ingredients

• Pepperidge Farm® Puff pastry sheets
• Egg for the egg wash
• For the Whipped Herbed Feta Cheese: Feta cheese, cream cheese, lemon juice, olive oil, garlic, parsley, dill.
• For the Salad: Cherry tomatoes, asparagus, kalamata olives, salad of baby greens (like mesclun mix) or fresh arugula, lemon juice, olive oil.

How To Make Savory Puff Pastry Tarts

• Preheat the oven and line one or two baking sheets with parchment paper.
• Make the Whipped Feta: Place the feta cheese, cream cheese, lemon juice and olive oil in a food processor. Pulse until combined. Add the rest of the ingredients and pulse until smooth.
• Assemble Tart(s): As you can see below, you can make 4 individual small tarts or a large tart. Score the pastry lightly with a knife when making a large tart. Then spread the whipped feta cheese.
• Bake: Bake the pastry tart(s) until golden brown and puffy.
• Toss the Salad: Toss the salad ingredients and top the baked puff pastry tart. Serve!

To Make Small Individual Puff Pastry Dough Tarts

To Make A Large Puff Pastry Dough Tart

Storing and Freezing

Puff pastry is best when eaten right after baking; however, you can refrigerate the tarts stored in an airtight container overnight. Unfortunately, baked puff pastry loses its nice crispiness when refrigerated and the dressed salad mix on the top may get a bit wilted. Ideally, remove the salad from the top for best results.

The baked puff pastry tart doesn’t freeze well because of the veggie topping.

Make Ahead

• The creamy whipped cheese mixture can be made 3 days in advance. Keep it refrigerated in an airtight container.
• The pastry tarts can be scored and assembled with the cheese spread. Refrigerate overnight.

Take A Look At These Other Easy Puff Pastry Recipes:

• Brie and Cranberries Baked in Puff Pastry 
• Pear and Honey Goat Cheese Pastry Tart

Print

Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

By: Chef Kathy McDaniel

5 from 5 reviews

This flaky and crisp Puff Pastry Tart is topped with a savory herbed feta cheese spread and piled high with a simple fresh salad of baby greens, asparagus and cherry tomatoes.

Servings: 8 people

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Ingredients 

• ▢ 1 17.3 ounce package of Pepperidge Farm Puff Pastry Sheets, thawed (2 Sheets)
• ▢ 1 egg beaten with 1 tablespoon of water, for egg wash

For the Cheese Mixture

• ▢ 8 ounces feta cheese, crumbled plus more for topping
• ▢ 4 ounces cream cheese, at room temperature
• ▢ 2 tablespoons lemon juice, freshly squeezed
• ▢ 2 tablespoons olive oil
• ▢ 1-2 garlic cloves, minced
• ▢ 1/4 teaspoon ground black pepper
• ▢ 2 tablespoons fresh parsley, chopped
• ▢ 2 tablespoons fresh dill, chopped

For The Vegetables

• ▢ 12 ounces cherry tomatoes, halved (you can use any small tomato variety)
• ▢ 1/2 cup Kalamata olives, quartered
• ▢ 10 asparagus spears, shaved
• ▢ 2 cups salad of baby greens, mesclun mix or arugula
• ▢ 2 tablespoons lemon juice, freshly squeezed
• ▢ 4 tablespoons olive oil
• ▢ salt and pepper to taste

Instructions 

• Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. 

To Make the Cheese Mixture

• Place the feta cheese, cream cheese, lemon juice and olive oil in a food processor. Pulse until combined.
• Add the rest of the ingredients and pulse until smooth.

For Smaller Tarts

• Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.
• Cut pastry into 4 equal squares. 
• Cut strips (about 1/2 inch wide) from all four sides of each square. Brush the centers with the egg wash.
• Add the strips back to the edge of the pastry squares creating a border. Press lightly to adhere. The longer strips can be tucked on the sides.
• With a fork, poke the center area to prevent pastry from rising too much.
• Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.
• Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
• Bake for 15 to 20 minutes or until golden brown.

For Large Tarts

• Roll out one sheet of Puff Pastry into a lightly floured board. With a rolling pin, lightly flatten the pastry. This will make the pastry smooth.
• Score a rectangle about 1 inch from the edge of the pastry. Make sure you don’t cut the pastry through.
• With a fork, poke the center area to prevent pastry from rising too much. Brush the edges with egg wash.
• Repeat with the second Puff Pastry sheet. Transfer to a lined baking sheet and refrigerate for about 15 minutes. If pressed for time, you can place them in the freezer for 5 minutes.
• Remove from the freezer and spread the cheese mixture evenly, avoiding the borders.
• Bake for 15 to 20 minutes or until golden brown.

Vegetables and Vinaigrette

• In a medium bowl, mix the tomatoes, olives and shaved asparagus.
• Top the tarts with the salad greens and the vegetables.
• In a small bowl, whisk the lemon juice and olive oil. Season with salt and pepper. Drizzle over the vegetables.
• Garnish with extra feta cheese and enjoy!

Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!

Nutrition

Nutrition Facts

Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta

Amount Per Serving

Calories 247 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 40mg13%

Sodium 508mg22%

Potassium 199mg6%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 910IU18%

Vitamin C 17.5mg21%

Calcium 170mg17%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer, Lunch, Main Course

Cuisine: Mediterranean