This particular tart is an idea that has been brewing in my mind for quite a while. I’m sure I could have made this post infinitely more popular by adding the word “bacon”to the ingredient list, but that’s the great thing about Tarts, it’s so easy to add or omit ingredients to suit your tastes. I guarantee you won’t miss the meat in this tart.
Buen provecho!
Ingredients
(Serves 4 to 6)
1 sheet frozen puff pastry, thawed
4 oz cream cheese
2 garlic cloves, thinly sliced
1 large zucchini, sliced
1 large potato, peeled and sliced
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley, chopped
1/2 cup asiago cheese, shredded
1 cup fresh spinach
Salt and pepper
Directions:
1. Preheat an oven to 400˚F. Line a baking sheet with parchment paper.
2. Bring a pot of salted water to a boil over high heat. Add the potatoes and cook for about 3 to 5 minutes. Drain and season with salt and pepper.
3. Spread the cream cheese evenly over the pastry and top with the sliced potatoes and sliced zucchini. Sprinkle fresh thyme, parsley and asiago cheese on top.
4. Place the tart on the prepared baking sheet and bake until puffed, 10 to 13 minutes. Remove from the oven.
5. Garnish with fresh spinach. Cut into pieces and serve immediately.
{ 25 comments… read them below or add one }
I just love it! The pictures are making me hungry.
Mmmm…it looks really good. I like that you used cream cheese on it, and the zucchini is a nice touch too. I’ve made them with pesto, tomato and spinach sometimes with ricotta and artichokes. Don’t you just love puff pastry?
P.S. the bacon would be good too!
Haha. It’s perfect as it is…though “bacon” would not be so bad either. =)
What a pretty tart, Erica! It’s full of fresh bright flavors, and you’re right, I definitely wouldn’t miss the meat at all!
A fabulous savory tart, love the combination of vegetables with asiago cheese here!
The tarts look great and the pictures are lovely.
This is my kind of tart – near a pizza
Cheers,
Gera
Did you par cook the potatoes before adding them to the tart? Or were they able to cook through in the same amount of time as the dough?
Joan- I cooked the potatoes for a couple minutes before I added them to the tart.
Lovely looking tart and with such simple ingredients and yet looking so delicious! Beautiful photos
Sounds very easy to make yet so delicious!
Bacon is yummy but sometimes it’s nice to just “veg out”! Your tart looks fantastic!
This looks fantastic! Gorgeous photo and presentation! And this is such a great recipe idea. I have a box of pastry in my freezer that has been there for so many months because I don’t know what to do with it. I imagine it’d taste really good with bacon in it too!
Querida..que preciosidad…
STUNNINGLY gogeous!
Delicious, nutritious (OK, a little fatty) but, come on – look at all the greens. I would be thrilled to have this served to me and it is definitely on my “to make” list. It is an inspirational recipe.
Valerie
what a refreshing use for puff pastry! nice work, erica.
Just looking at this is making my mouth water! And you’re right… I don’t miss the meat here at all!
That tart looks wonderful and fresh, like a dash of summer in the middle of winter
Waw!! that potato, zucchini & spinach tarte looks amazing!! Lovely bright colours too!
MMMMMMMMMM,…!!!
Oh this is just beautiful – what a great flavor combination!
Beautiful, fresh and healthy, Erica. Not that I don’t love bacon, but I agree. I don’t
think it will be missed in this lovely tart!
What a beautiful and fresh looking tart!
Erica, this tart looks terrific, love the idea of all veggies
Beautifully done!
This tart is just perfect for this weather! As soon as I can locate a good puff pastry sheet in the freezer section I will make it.
Thank you!