Rustic Spring Tart
Prep Time
20mins
Time to Table
45mins
Servings
6
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 3/4 cup Daisy Cottage Cheese
- 3 tablespoons basil pesto
- 1/2 cup sliced asparagus
- 1/2 cup Cherry tomatoes, halved
- 2 tablespoons coarsely chopped yellow bell pepper
- 2 tablespoons frozen peas
- 1/3 cup shredded Gruyere cheese
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 3/4 cup Daisy Cottage Cheese
- 3 tablespoons basil pesto
- 1/2 cup sliced asparagus
- 1/2 cup Cherry tomatoes, halved
- 2 tablespoons coarsely chopped yellow bell pepper
- 2 tablespoons frozen peas
- 1/3 cup shredded Gruyere cheese
Directions
- Heat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry to an 11-inch square. Place on the parchment paper; lightly brush with the egg. Reserve 2 teaspoons of the egg and place the remaining egg in the food processor with the cottage cheese; process until smooth.
- Spread the pesto over the puff pastry to within 1-inch of edges; spread the cottage cheese mixture over the pesto.
- Top with the asparagus, tomatoes, bell pepper and peas; sprinkle with the Gruyere cheese. Fold the edges of the puff pastry over the filling to create a rustic 1-inch crust; brush with the reserved egg.
- Bake for 25 to 30 minutes or until puffed and golden brown.
- Calories:264
- Cholesterol:43
- Dietary Fiber:3
- Protein:11
- Sodium:331
- Total Carbohydrate:19
- Total Fat:17
