Lattice Vegetable Puff Pastry Tart

Prep Time
20 mins.
Cook Time
40 mins.
Yield
6
Recipe by: RecipeHippie

This lattice vegetable puff pastry tart isn't just a pretty face! There's a lot going on under the beautiful woven vegetable topper, and you are definitely going to want a second slice of this savory puff pastry recipe! This asparagus appetizer makes for the perfect spring recipe because of how bright and beautiful it is! It's fluffy, cheesy and an absolute joy to serve to Easter guests.

Make This Recipe

Ingredients

1 pound asparagus stalks (I needed about 7 for my tart, will depend on size & shape of tart tin)

1 pound rainbow chard in a variety of colors ( I needed 8 stems, but will depend on size of tart)

16-ounces Eggland's Best 100% Egg Whites

1 medium yellow onion, chopped

1 tbsp garlic powder

6 ounces goat cheese, crumbled

1 sheet frozen puff past cooking spray salt/pepper to taste


Optional garnish:

Microgreens or parsley

Preparation

  1. Pre-heat the oven to 400°F and transfer the puff pastry from the freezer to the counter and let thaw for 20 minutes until you can unfold it without breaking it.

Prepare Puff Pastry:

  1. Spray the tart tin with cooking spray. This next step will vary, depending on the size of your tart tin. Since our tin was thin and long, we cut the puff pastry in half length-wise, dabbed some water on two ends and attached them by rolling them with a rolling pin.
  2. Roll the puff pastry until it is about 1/2 an inch wider than the tin on both sides, then transfer it to the tin.
  3. Press down the sides and discarded the extra pastry.
  4. Place it in the refrigerator to chill.

Boil Vegetables:

  1. Now bring a large stockpot filled with water to a boil.
  2. Cut the asparagus in half lengthwise, and chop off the rainbow chard leaves, trying to keep as much of the middle stem as possible.
  3. Once the water is at a roaring boil, toss in the asparagus and rainbow chard stems and boil until soft enough to manipulate about 5-7 minutes. When done, drain and transfer to a bowl filled with ice water for 2 minutes before beginning to weave.

Lattice Vegetables:

  1. Weave the asparagus and rainbow chard in an alternating pattern (asparagus, chard, asparagus, chard).
  2. Start by lining up the 'columns'. The rainbow chard pieces should cover the entire length of the tart tin, however, the asparagus will not. Overlap another piece of asparagus over the end of the first asparagus to make one long asparagus. Now weave the shorter asparagus and rainbow chard in 'rows', trying to keep them as close as possible until you reach the end.

Make Filling:

  1. Now make the tart filling. Pour your Eggland's Best 100% Egg Whites into a bowl, and toss in the garlic powder, chopped onion and crumbled goat cheese. Season with a pinch of salt & pepper. Stir well to combine. Remove the tart from the fridge, and pour the egg mixture into the tart (it's okay if you spill some).

Transfer Woven Topper:

  1. Using two spatulas, carefully transfer the woven asparagus and rainbow chard to the top of the tart. This step is actually very easy, as long as they were woven tight enough. Position accordingly, then using kitchen scissors, chop off the excess vegetables so they fit perfectly in the tin.

Bake:

  1. Place the tart tin on a baking sheet and put it in the middle of the oven.
  2. Bake until the sides begin to turn golden brown, about 40-45 minutes.
  3. Remove and let sit for 10 minutes before cutting.
  4. Garnish however you like, and enjoy!

Recipe Notes: You can make this spring appetizer ahead of time! Make the tart and store the cooked tart in the refrigerator covered in plastic wrap for up to 24 hours. When you are ready to serve it, warm it up in the oven, or you can microwave it. Just note that the crust will not be as crispy if you make it ahead of time, but it will still taste great!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 6
Calories 249
Fat 12.9g
Saturated Fat 7.4g
Cholesterol 30mg
Sodium 412mg
Carbohydrates 12.2g
Dietary Fiber 3g
Protein 21.4g