Description
A refreshing and vibrant tart made with a crisp puff pastry base, topped with a medley of fresh greens, bouncy herbs, and a zesty vinaigrette—perfect for spring or summer entertaining.
Ingredients
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- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- 2 cups mixed salad greens (arugula, baby spinach, etc.)
- 1/4 cup fresh herbs (mint, dill, parsley, chives), roughly chopped
- 1/4 cup radishes, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 2 tablespoons crumbled feta or goat cheese (optional)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry and transfer to the baking sheet. Score a 1-inch border around the edge and prick the center with a fork.
- Brush the border with beaten egg and drizzle the center lightly with 1 tablespoon olive oil.
- Bake for 15–18 minutes or until golden and crisp. Let cool completely.
- In a bowl, combine salad greens, herbs, radishes, cucumber, and cheese if using.
- In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, salt, and pepper. Toss with salad mixture.
- Spoon salad mixture over the cooled tart base just before serving.
Notes
- Assemble just before serving to keep the pastry crisp.
- Use any combination of fresh, soft herbs for the best flavor.
- Add avocado or cherry tomatoes for extra color and taste.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg