This Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta Cheese is delicious, easy to make and perfect served as an appetizer or lunch.
Perfectly golden brown, light and flaky this Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta is tasty and beautiful!
This post is sponsored by Pepperidge Farm® Puff Pastry but as always all the opinions here are mine
I love getting together with friends to celebrate spring! There’s something about this time of year that makes me want to open the doors and have brunch AL fresco!
To make things easier, I always keep Pepperidge Farm® Puff Pastry Sheets in my freezer. Puff Pastry is my”go-to ingredient” to make entertaining easy and fabulous! Whether you are celebrating a special holiday, a baby shower, a bridal shower, a birthday or simply spring on a Monday – Puff Pastry Sheets go from frozen to delicious in no time!
Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta
The combination of cream cheese, feta cheese, garlic, fresh parsley and fresh dill baked in a flaky crust and topped with cherry tomatoes, shaved asparagus, Kalamata olives and baby greens drizzled with a simple lemon vinaigrette is out of this world! It screams spring! (and summer too!)
My recipe uses 2 Sheets of Pepperidge Farm® Puff Pastry and makes 2 large tarts or 8 smaller – individual tarts. I am providing instructions for both so you can choose what best suits your event.
To Make Small Individual Tarts
To Make Large Tarts
Bake the Pastry for 15 to 20 minutes or until golden brown. That’s how easy it is to work with Puff Pastry Sheets.
Next prep your veggies and you are almost done!
Kathy’s Notes
- For this Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta you can use any type or color of small tomato varieties.
- While getting my Puff Pastry Sheets ready, I like to keep my baking sheets in the refrigerator or freezer. Chill Pastry puffs best!
- Egg wash gives the Puff Pastry that beautiful golden look.
- Serve it with this creamy Ginger and Turmeric Carrot Soup for the perfect lunch!
- Love puff pastry? My Brie and Cranberries Baked in Puff Pastry is cheesy and easy to make!
Quick and Easy Pear and Goat Cheese Tart is sweet, savory and absolutely delicious!
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Puff Pastry Tart with Tomatoes, Asparagus and Herbed Feta
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!
Nutrition
Kylee Cooks says
I love the step by step photos and instructions for this gorgeous looking tart! Such deliciousness!!
Kathy says
Thank you
Amy says
I always keep puff pastry in the freezer too! It’s so delicious and versatile! This tart looks fabulous and I love the fresh, seasonal flavors going on here!
Molly Kumar says
Hey Kathy, the puff pastry tart looks super yum and so flakey. I love the combination of tomato+asparagus over it, makes for a perfect summer recipe. We recently got couple of boxes of cherry tomatoes and this would be great to try.
Kathy says
Thanks Molly
Soniya says
This looks so delicious and easy to make.. I always have puff pastry sheet in my fridge ☺️ gonna try this recipe soon.
Uma Srinivas says
Looks very delicious. I like puff pastries in savory dishes, Your is perfect for any parties or family meet ups. sounds very good with tomatoes and asparagus.