Salad Tart with Bouncy Herbs

Salad Tart with Bouncy Herbs is a fresh, vibrant dish that brings together crisp greens, soft herbs, and creamy cheese over a flaky tart base. It’s light yet satisfying, full of texture and flavor, and perfect for brunch, lunch, or a refreshing starter. The balance of buttery pastry, tangy dressing, and aromatic herbs makes every bite feel like spring on a plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

puff pastry sheetmixed salad greens (like arugula, frisée, baby spinach)soft herbs (dill, chives, parsley, basil, mint)goat cheese or ricottaolive oillemon juiceDijon mustardhoney or maple syrupsalt and pepperegg (for egg wash)optional toppings: sliced radish, cucumber ribbons, microgreens, edible flowers

directions

this recipe

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry and trim or fold the edges to create a border. Prick the center with a fork to prevent puffing.

Brush the edges with egg wash and bake for 15-18 minutes or until golden and puffed. Let it cool slightly.

In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create a light vinaigrette.

In a separate bowl, mix your greens and chopped herbs.

Spread goat cheese or ricotta over the cooled tart base.

Toss the greens and herbs lightly in the vinaigrette, then pile them generously over the cheese layer.

Top with optional fresh veggies, microgreens, or edible flowers for color and crunch.

Serve immediately for the freshest taste and texture.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Baking time: 15-18 minutes
Assembly time: 5 minutes
Total time: 35-40 minutes

Variations

Use mascarpone or whipped feta instead of goat cheese.
Add toasted nuts or seeds for crunch.
Incorporate roasted beets or grilled zucchini for a heartier version.
Swap vinaigrette for a herby green goddess dressing.
Make individual tarts for a plated appetizer.

storage/reheating

Best enjoyed fresh to preserve the texture of the greens.
If storing, keep the pastry and salad separate. Reheat the tart base in the oven and top with fresh greens before serving.
Dressed salad will wilt quickly—store herbs and dressing separately if making ahead.

FAQs

Can I use store-bought puff pastry?
Yes, it works perfectly and saves time.

Do I have to use goat cheese?
No, ricotta, cream cheese, or even hummus make great substitutes.

What herbs work best?
Soft, leafy herbs like dill, parsley, chives, mint, and basil add fragrance and freshness.

Can I make this vegan?
Yes, use vegan puff pastry and dairy-free cheese alternatives.

Is this tart meant to be served warm or cold?
It’s best slightly warm or at room temperature, with the salad freshly added.

Can I add protein?
Yes, top with soft-boiled eggs, chickpeas, or shredded chicken for more substance.

How can I make it more filling?
Add roasted vegetables or a layer of grains like quinoa beneath the greens.

Can I prepare this in advance?
You can bake the tart shell and prep all the toppings ahead, but assemble just before serving.

Is it good for entertaining?
Absolutely—it’s beautiful, customizable, and easy to serve in slices.

Can I use pie dough instead of puff pastry?
You can, but puff pastry gives a lighter, flakier texture that pairs best with salad.

Conclusion

Salad Tart with Bouncy Herbs is a feast for the eyes and the palate—delicate greens, creamy cheese, and crisp pastry come together in a dish that’s as refreshing as it is elegant. Whether you’re hosting a brunch or craving a beautiful, nourishing bite, this tart brings garden-fresh joy to the table.

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