Puff Pastry with Spring Vegetables
Puff pastry, Boursin, and fresh veggies baked into something flaky and excellent.
It’s hard to go wrong with just about anything made with puff pastry, and believe me, I’ve tried.
I once made an appetizer of brie that was sliced and layered like a cake with apricot jam and toasted pecans, then wrapped in a sheet of puff pastry with the ends gathered and cinched at the top. It looked like something I found at the bottom of my purse when I put it in the oven, yet somehow came out looking like it belonged in a bakery window.
This is a “no recipe” recipe I was inspired to try after reading about it in the New York Times.
So if you’ve got some creamy cheese and a handful of vegetables, trust me when I say the puff pastry will do the heavy lifting.
Store-bought puff pastry is one of the most helpful shortcuts in the freezer aisle. I like to keep a box in the freezer because it can quickly turn into dessert, appetizers, or an easy meal like this one.
I’ve wrapped little squares around good chocolate to make pain au chocolat without leaving the house, spread the dough with raspberry jam and twisted it with cinnamon sugar to go with afternoon coffee, or, in this case, used as a base for a golden, savory tart.
Puff pastry looks fancy, but it’s surprisingly easy to work with. This recipe gets a quick head start in the oven first, which keeps the bottom crisp and flaky once the toppings go on.
After that comes a layer of creamy Boursin cheese, fresh asparagus, shallots, peas, herbs, and a little parmesan before the whole thing heads back into the oven until golden and bubbling around the edges.
Expect the pastry to shatter when you bite into it, sending buttery flakes everywhere.
It’s a little messy, but that’s part of the delicious fun.
This is excellent served alongside a crisp green salad, a bowl of sliced strawberries, and maybe some shortbread cookies with a scoop of lemon sorbet if people are coming over.
A simple recipe worth keeping in your back pocket.
Thanks for being here, I appreciate it! I hope you eat something good this week, and I’ll see you back here next Sunday with another recipe.
Puff Pastry with Spring Vegetables
(Inspired by New York Times No Recipe Recipes)
Ingredients
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten, or a little water
1 (5.3-ounce) container Boursin cheese, softened
1 pound asparagus, trimmed (reserve the tips plus a little extra), sliced in half lengthwise if thick
½ cup frozen peas, thawed
1 small shallot, thinly sliced (about 2 tablespoons)
2 tablespoons grated parmesan cheese
¼ cup chopped fresh herbs, such as Italian parsley and thyme
Olive oil, for serving
Flaky sea salt, for serving
Directions
Heat the oven to 350°F and line a large baking sheet with parchment paper.
Roll out the puff pastry slightly into a rough 10 x 15-inch rectangle to smooth out any seams. Cut a 1-inch strip from each side of the pastry (you’ll have four strips total).
Transfer the pastry to the prepared baking sheet. Brush the edges of the pastry lightly with egg or water, then place the strips around the edges to create a raised border, like a frame. Press lightly to attach.
Poke holes all over the center of the pastry with a fork and bake for 25 minutes, until lightly golden.
Place the softened Boursin in a bowl and stir with the back of a spoon until smooth. (This makes it easier to spread.)
When the pastry is ready, spread the Boursin over the middle of the tart, gently pressing down the center if it’s puffed up too much, then scatter the asparagus, peas, shallots, and parmesan over the top.
Bake for another 15–20 minutes, until the pastry is deeply golden and crisp around the edges.
Top with the fresh herbs and slice. Serve with a drizzle of good olive oil and flaky sea salt, if desired.
Best eaten the same day.
Directions
Pre-heat oven to 350F