Rustic Spring Tart

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Prep Time

20mins

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Time to Table

45mins

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Serves

6

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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

  1. Heat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. Spread the pesto over the puff pastry to within 1-inch of edges; spread the cottage cheese mixture over the pesto.
  4. 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.
  5. 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

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