Puff Pastry Vegetable Tart with Cheesy Mustard Spread

This Puff Pastry Vegetable Tart is a delicious, savory dish that brings together flaky pastry, creamy mustard, and a hearty vegetable filling. It’s packed with flavor from the combination of boiled potatoes, sweet corn, and red kidney beans, all balanced by a generous layer of cheese and mustard spread. Cherry tomatoes on top add freshness and a pop of color, making this tart perfect for a light dinner, lunch, or even as an appetizer for a gathering. The recipe is simple yet impressive, and it’s easy to customize with your favorite vegetables.

Let’s explore how to create this flavorful tart step by step!

Full Recipe:

Ingredients:

For the Tart:

  • Puff pastry: 800 g (28 oz)
  • Mustard: 50 g (1.8 oz)
  • Cheese (grated): 100 g (3.5 oz)
  • Cheese (for topping): 50 g (1.8 oz)
  • Cherry tomatoes: 9 pcs

For the Filling:

  • Boiled potatoes: 2 pcs (medium-sized)
  • Canned corn: 100 g (3.5 oz)
  • Canned red kidney beans: 100 g (3.5 oz)
  • Salt: 4 g (0.1 oz)
  • Black pepper: 2 g (0.1 oz)
  • Vegetable oil: 10 ml (0.3 fl oz)

Steps to Make It:

  1. Prepare the Filling:
    • Begin by boiling the potatoes until they are tender. Once cooked, peel and dice them into small cubes.
    • Drain and rinse the canned corn and red kidney beans, then set them aside.
    • In a large mixing bowl, combine the diced potatoes, corn, and kidney beans. Season the mixture with salt and black pepper. Drizzle the vegetable oil over the filling and mix everything gently to ensure the seasoning is evenly distributed.
  2. Prepare the Puff Pastry Base:
    • Preheat your oven to 200°C (400°F).
    • Roll out the puff pastry to fit your baking tray or tart pan (about 9×13 inches or similar). Make sure the pastry is about 1/4 inch thick.
    • Lay the rolled-out puff pastry onto the baking tray lined with parchment paper.
    • Using a fork, prick the surface of the pastry to prevent it from puffing up too much during baking.
  3. Make the Cheese and Mustard Spread:
    • In a small bowl, mix the mustard with 100 g (3.5 oz) of grated cheese. Stir until well combined to create a creamy spread.
    • Spread this cheese and mustard mixture evenly across the surface of the puff pastry, leaving a small border around the edges (about 1 inch) for a nice, crispy crust.
  4. Assemble the Tart:
    • Evenly distribute the vegetable filling (potatoes, corn, and beans) over the mustard and cheese layer.
    • Slice the cherry tomatoes in half and arrange them decoratively on top of the filling. You can place them in rows or scatter them randomly, depending on your preference.
    • Sprinkle the remaining 50 g (1.8 oz) of cheese on top for extra cheesiness and a golden finish.
  5. Bake the Tart:
    • Place the assembled tart in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the cheese has melted and turned bubbly.
    • Check the tart halfway through the baking time to ensure the edges aren’t browning too quickly. If necessary, you can cover the edges with foil to prevent burning.
  6. Serve:
    • Once baked, remove the tart from the oven and let it cool for a few minutes before slicing.
    • Garnish with fresh herbs like parsley or basil if desired, and serve warm. This tart pairs beautifully with a simple green salad or a yogurt-based dip for a complete meal.

Nutrition Facts (Approximate per serving):

  • Calories: 350 kcal
  • Protein: 10g
  • Carbohydrates: 35g
  • Fat: 20g
  • Fiber: 4g
  • Calcium: 150mg
  • Iron: 2mg
  • Vitamin C: 10mg

Frequently Asked Questions (FAQs):

  1. Can I use a different type of pastry for this recipe? Yes, while puff pastry gives a flaky, light texture, you can also use shortcrust pastry for a firmer base or even phyllo dough for an extra crispy texture. Just adjust the baking time accordingly.
  2. Can I add other vegetables to the filling? Absolutely! This tart is highly versatile, and you can add or substitute vegetables such as bell peppers, spinach, zucchini, or mushrooms. Just ensure that the vegetables are pre-cooked or sautéed to avoid excess moisture.
  3. Can I use a different type of cheese? Yes, you can use any melting cheese you prefer. Cheddar, mozzarella, or gouda would work well. You could also use a combination of cheeses to add more depth to the flavor.
  4. Is there a way to make this recipe vegan? To make this recipe vegan, substitute the puff pastry with a vegan version (many store-bought puff pastries are already vegan). Use dairy-free cheese and a mustard-based spread that doesn’t contain animal products.

Tips for Making the Best Puff Pastry Vegetable Tart:

  1. Pre-Cook the Vegetables:
    • It’s essential to pre-cook the potatoes to ensure they are soft and tender inside the tart. You can also lightly sauté other vegetables to reduce their moisture content before adding them to the tart.
  2. Chill the Puff Pastry:
    • If the puff pastry becomes too warm while you’re working with it, pop it into the fridge for a few minutes to firm up. Cold pastry bakes up much flakier and puffier.
  3. Don’t Overfill the Tart:
    • Be mindful not to overfill the tart with too much vegetable mixture. Overfilling can result in a soggy base, so aim for a balance between the pastry and filling.
  4. Add Herbs for Extra Flavor:
    • Fresh herbs like thyme, rosemary, or oregano would complement the flavors of the mustard and cheese spread. You can sprinkle some over the top before or after baking for added aroma and taste.

Storage Tips:

  • Refrigeration:
    Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through.
  • Freezing:
    You can freeze this tart for up to 1 month. Allow the tart to cool completely, then wrap it in plastic wrap and aluminum foil before placing it in the freezer. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until crispy.
  • Reheating Tips:
    Reheat leftovers in the oven rather than the microwave to retain the crispiness of the puff pastry. The microwave tends to make the pastry soggy.

Conclusion:

This Puff Pastry Vegetable Tart with Cheesy Mustard Spread is a versatile, crowd-pleasing recipe that combines crispy pastry with a savory, cheesy filling packed with nutritious vegetables. It’s easy to make, customize, and store, making it perfect for busy weeknights or meal prep. The combination of flavors from the mustard, cheese, and fresh vegetables creates a delightful balance of richness and freshness that’s hard to resist.

Whether you’re looking for a vegetarian meal option or a new way to enjoy puff pastry, this tart is sure to become a favorite. Enjoy it warm from the oven with a side salad for a complete and satisfying meal!