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 party guests.
What Does This Frozen Puff Pastry Recipe Taste Like?
The tart itself is actually super easy to make, because we use pre-made frozen puff pastry! The puff pastry gives this rectangular tart a buttery, flakey crust that crunches with every bite.
The insides of the goat cheese tart are simple: fluffy egg whites, garlic powder, onion and tangy goat cheese. The top of the pie is made by weaving boiled asparagus and rainbow chard together!
There is a fresh new burst of vegetable flavor with every bite, and the crunch of the chopped onion adds an important textural component.
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How To Make This Vegetarian Puff Pastry Recipe:
Since this is a recipe using egg whites from the box and frozen puff pastry, you don’t have to worry about separating the eggs or making a crust, saving you a lot of time and frustration!
Please make sure to scroll to the recipe card for a full list of ingredients and instructions!
Puff Pastry: Start by thawing your puff pastry for about 20 minutes on the counter, until you can unfold it without it breaking. Now spray the tart tin with cooking spray and pre-heat the oven to 400 degrees F. This next step will vary, depending on the size of your tart tin. Since mine is thin and long, I cut the puff pastry in half, dabbed some water on two ends and attached them by rolling them with a rolling pin. I rolled the puff pastry until it fit perfectly in the tart tin, then pressed down the sides and discarded the extra pastry. Place it in the refrigerator to chill.
Boil Vegetables: Now bring a large stock pot filled with water to a boil. Cut the asparagus in half lengthwise, and chop off the rainbow chard leaves, trying to keep as much of the middle stem as possible. 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: Weave the asparagus and rainbow chard in an alternating pattern (asparagus, chard, asparagus, chard). 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: Now make the tart filling. Pour your egg whites into a bowl, and toss in the garlic powder, chopped onion and crumbled goat cheese. Stir well to combine. Season with a little salt and pepper. Remove the tart from the fridge, and pour the egg mixture into the tart (it’s okay if you spill some).
Transfer Woven Topper: Using two spatulas, carefully transfer the woven asparagus and rainbow chard to the top of the tart. This step was actually very easy, as long as they were woven tight enough. Position accordingly, then using kitchen scissors, chop off the excess so it fits perfectly in the tin.
Bake: Bake until the edges are turning golden brown and crispy, about 45 minutes.
Need a tart tin? This is the one I use, and it’s super affordable! Wilton Extra Long Non-Stick Tart and Quiche Pan 14 x 4.5-Inch
When To Serve This lattice vegetable puff pastry tart:
There is no denying that this rainbow tart is absolutely stunning. Because of how light and bright it is, and since asparagus comes into season in the spring, it makes a wonderful and creative Easter appetizer recipe! Spring recipes don’t have to be all bunnies and candy, and this elegant tart shows how sophistication and elegance need not be lost around the Easter holiday. It can even be served as an Easter breakfast!
This can also be a great elegant appetizer for parties, as I’m positive most of your guests have never seen such a beautiful and colorful puff pastry tart before! And since the filling is comprised of mostly egg whites, it would also make for such a beautiful brunch recipe idea!
Is This Recipe Healthy?
It’s healthy enough! Egg whites are high in protein, and low in cholesterol and fat. Onions contain antioxidants and compounds that help fight inflammation in the body and can actually reduce cholesterol! Asparagus and rainbow chard are both a great source of fiber, and are also good sources of vitamins A, C and K.
The only thing that is slightly unhealthy is the puff pastry, but we skip out on smothering it in butter, so that helps!
Frequently Asked Questions:
| Why do we plunge the boiled vegetables in ice water after? | This is a very important step! We plunge the boiled vegetables immediately in ice water to stop the cooking process. This helps to maintain their integrity so they don’t get too soggy, and it helps to keep their vibrant color! Plus, it makes it easier to handle them for the weaving process. |
| Do I have to boil the vegetables, or can I weave them raw? | Have you ever tried to weave sticks? That is what it is like to try to weave raw asparagus and rainbow chard. Trust me, I try to cut corners wherever I can to make things quicker, but it is damn near impossible to properly weave the vegetables without boiling them first. |
| Can I add anything else to the egg mixture? | Absolutely! I think that this recipe would also taste amazing with some chopped up shiitake mushrooms or cherry tomatoes in the mixture! Cooked sausage would be a great way to transform this egg appetizer into a full on breakfast meal! |
| Is this a make ahead asparagus appetizer? | You can definitely 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! |
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Lattice Vegetable Puff Pastry Tart
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 ounce carton of egg whites
- 1 medium yellow onion, chopped
- 1 tbsp garlic powder
- 6 ounces goat cheese, crumbled
- 1 sheet frozen puff pastry
- sprinkle of flour for rolling pastry dough
- cooking spray
- 1/8 tsp salt & pepper, more to taste
- Optional garnish: Microgreens or parsley
Instructions
- Pre-heat the oven to 400 degrees 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: Spray the tart tin with cooking spray. This next step will vary, depending on the size of your tart tin. Since mine is thin and long, I cut the puff pastry in half length wise, dabbed some water on two ends and attached them by rolling them with a rolling pin (see photos or video in post). Sprinkle a tiny bit of flour on a baking surface and roll the puff pastry out until it is about 1/2 an inch wider than the tin on both sides, then transfer it to the tin. Press down the sides and discarded the extra pastry. Place it in the refrigerator to chill.
- Boil Vegetables: Now bring a large stock pot filled with water to a boil. Cut the asparagus in half length wise, and chop off the rainbow chard leaves, trying to keep as much of the middle stem as possible. 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: Weave the asparagus and rainbow chard in an alternating pattern (asparagus, chard, asparagus, chard). 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. (see photos & video in post)
- Make Filling: Now make the tart filling. Pour your 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: Using two spatulas, carefully transfer the woven asparagus and rainbow chard to the top of the tart. This step was 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: Place the tart tin on a baking sheet and put it in the middle of the oven. Bake until the sides begin to turn golden brown, about 40-45 minutes. Remove and let sit for 10 minutes before cutting. Garnish however you like, and enjoy!
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