Rustic Spring Tart

Rustic Spring Tart
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Calories 264 cals
Total Fat 17 g
Cholesterol 43 mg
Dietary Fiber 3 g
Sodium 331 mg
Protein 11 g
Total Carbohydrate 19 g

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 6


  • 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


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.


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