Spring Vegetable Puff Pastry Tarts

Spring Vegetable Puff Pastry Tarts are a wow-worthy appetizer recipe perfect for brunch or any Easter season entertaining, but easy enough to enjoy any day! These mini tarts feature seasonal veggies swimming in a cheesy sauce and hugged by the light, airy and golden flaky pastry.

As the weather warms up and the flowers begin to bloom, I get in the mood for entertaining! I definitely want to share that amazing new pool in the backyard, so I am sure that this spring and summer will be full of entertaining 😊

We started with Baby Girl’s 1st Birthday Party a couple a weeks ago, followed by my sister’s birthday and now my Dad’s birthday…so I guess you could say that we are already on a roll 😃 I love any excuse to jump in the kitchen and cook up something yummy for my family and friends. This time it was for my Dad’s birthday and he wanted my “almost famous” lasagna. He also wanted one of my sister’s famous cheesecakes (I really should see if she would want to put it on the blog…y’all would love it!) I decided that I would get the party started by whipping up a fun appetizer that celebrates the spring season. I decided on trying these Spring Vegetable Puff Pastry Tarts. 

The key to these Spring Vegetable Puff Pastry Tarts is Pepperidge Farm® Puff Pastry Sheets. I have been a fan of Puff Pastry for a long time! I once thought that it was intimidating and was afraid to use it, but once I gave it a try I realized just how simple it can be! You can create amazing, crowd pleasing dishes with this light, airy and golden flaky pastry. All you have to do is to thaw it, fill it and bake it until golden brown. You now have two options for thawing:

1. Thaw at room temperature: Remove pastry sheet(s) from the box and paper wrapping. Thaw until the pastry unfolds easily but is still cold (approximately 40 minutes).
2. Quick thaw: Remove pastry sheet from the box and paper wrapping and wrap in a paper towel. Microwave on high for 15 seconds. Turn pastry over and microwave for an additional 15 seconds. If the pastry doesn’t unfold easily, microwave for an additional 5 seconds on each side.

Quick note: If it is thawed enough to unfold and you aren’t quite ready to use it yet, make sure to place it in the refrigerator. The pastry needs to stay cold so it can be handled easily.

To get started making these Spring Vegetable Puff Pastry Tarts, you will need to head to your favorite grocery store and pick up all the ingredients. I wasn’t sure where to find Puff Pastry the first time I used it and I had to look all over before I found it in the freezer section, near the frozen desserts. I actually had to ask a store employee! Duh, maybe it was just me??? Anyways, I wanted to share that with y’all to save you the time, hassle and embarrassment 😂 

Once you have your ingredients, watch this little video I put together for you on how to make Spring Vegetable Puff Pastry Tarts 😊

What do you think? Looks pretty easy, huh? They are!! And these Spring Vegetable Puff Pastry Tarts are sooo tasty too! My taste testers (the fam) all LOVED them! Even my sister that HATES asparagus loved them 😜 So are you ready to try them?

Here is your recipe for Spring Vegetable Puff Pastry Tarts:

Spring Vegetable Puff Pastry Tarts

 

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Becky's Best Bites

Serves: 24

Ingredients

• 1 tbsp. extra virgin olive oil
• 1 tbsp. butter
• 2 cloves garlic
• ½ medium yellow onion, chopped
• ½ lb. asparagus, trimmed and chopped
• 2 tbsp. flour
• 1 cup milk
• 8 oz. shredded italian blend or mozzarella cheese
• 1 (10 oz. box) chopped frozen spinach, thawed and drained (2 cups fresh spinach can be substituted)
• 1 box (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
• 2 cups frozen green peas (fresh can be substituted)
• ½ freshly grated nutmeg
• sea salt and fresh ground pepper, to taste

Instructions

1. Preheat oven to 400ºF.
2. Line a baking sheet with parchment paper or a silicone baking sheet and set aside.
3. Heat olive oil and melt butter in a large skillet over medium heat.
4. Once butter is melted and oil is hot, add onion, garlic and asparagus pieces.
5. Sauté for 2-3 minutes or until onion is beginning to turn translucent.
6. Sprinkle flour over mixture, stir to combine, and cook flour for 1-2 minutes.
7. Slowly pour in milk and stir to combine.
8. Continue to stir for 1-2 minutes or until mixture begins to thicken.
9. Turn off heat
10. Add cheese, spinach, peas, nutmeg, salt and pepper and stir to combine.
11. Continue to stir until cheese has melted and everything is well combined.
12. Remove from heat and set aside.
13. Unfold one thawed Puff Pastry Sheet on a lightly floured surface.
14. Cut into 3 strips along fold mark.
15. Cut each strip into 4 rectangles.
16. Use a fork to poke a few holes in the center or each rectangle.
17. Place rectangles on prepared baking sheet.
18. Place approximately 1 tbsp. of vegetable filing on each rectangle and spread toward the edges.
19. Slightly wet fingertips and then pinch and fold up all sides on each rectangle to create an open pocket for each tart.
20. Place in oven and bake for 25 minutes or until puffed and golden brown.
21. Remove from oven and let cool for 2 minutes before removing from baking sheet.
22. Complete steps 13-21 with second sheet of Puff Pastry.
23. Enjoy!!

3.5.3226

So tell me, what are your go-to entertaining recipes? Share with me in the comments! I love reading them and y’all are always a great resource 😍