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pring Puff Pastry Tart with Sweet Pea Purée #ad #InspiredbyPuff

Spring Puff Pastry Tart with Sweet Pea Purée

Spring is in every bite of this pretty little tart! 

Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Olive Jude

Ingredients

  • Pepperidge Farm® Puff Pastry Sheets
  • 1 egg mixed with splash of water for egg wash
  • sprinkled flour for rolling pastry

Pea Puree

  • 2 cups fresh or frozen peas room temperature
  • 2 cloves of garlic roughly chopped
  • 3 tbsp olive oil
  • 1 tbsp fresh mint leaves
  • pinch of salt and pepper

Toppings

  • pea shoots
  • radish thinly sliced
  • reserved fresh sweet peas
  • zest of 1 lemon
  • mint leaves cut into thin ribbons
  • crumbled feta

Instructions

  1. Preheat the oven to 400 degrees and line one or two baking sheets with parchment paper.
  2. Roll out the two sheets of pastry onto a lightly floured surface.
  3. Use a rolling pin to lightly flatten the pastry and make it smooth.
  4. Using a sharp, flat knife, cut each pastry sheet into 4 equal squares.
  5. Cut strips from all four sides of each square.
  6. Make an egg wash of 1 egg and a splash of water.
  7. Brush the egg wash on the large pastry square.
  8. Add the border strips back to the edge of the square, wrapping the large piece around the edge.
  9. Press a fork into the border to give it some texture. (optional)
  10. Brush the egg wash on the border.
  11. Poke the center area with a fork to prevent pastry from rising too much.
  12. Transfer each square to a parchment lined baking sheet.
  13. At this point, I like to pop them in the refrigerator for 10-15 minutes. Cool pastry will rise better.
  14. Bake for 15 to 20 minutes or until golden brown.

Pea Puree

  1. Add all ingredients to a food processor or blender. Blend until smooth.
  2. Spread the pea puree in the center of each tart.
  3. Add all your spring toppings.
  4. Serve immediately.