Spring Vegetable and Goat Cheese Breakfast Tart
A delightful breakfast tart filled with fresh spring vegetables and creamy goat cheese, perfect for a weekend brunch or a light meal any time of the day.
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Ingredients
Yields 4 servings
- (1) sheet puff pastry, thawed
- (1 tablespoon) olive oil
- (1) medium onion, thinly sliced
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) spinach leaves
- (4) large eggs
- (1/2 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) goat cheese, crumbled
- (1 tablespoon) fresh chives, chopped
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
On a lightly floured surface, roll out the puff pastry sheet to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess.
- 3
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion and sauté until translucent, about 5 minutes.
- 4
Add 1 cup of asparagus and cook for an additional 3 minutes. Stir in 1 cup of cherry tomatoes and 1 cup of spinach leaves, cooking until the spinach wilts, about 2 minutes. Remove from heat and let cool slightly. Add 2/4 teaspoon salt and 1/4 teaspoon black pepper.
- 5
In a mixing bowl, whisk together 4 large eggs, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 6
Spread the sautéed vegetable mixture evenly over the puff pastry. Pour the egg mixture over the vegetables, then sprinkle 1/2 cup of crumbled goat cheese on top.
- 7
Bake in the preheated oven for 25-30 minutes, or until the tart is puffed and golden brown and the egg is set.
- 8
Remove from the oven and let cool for 5 minutes. Garnish with 1 tablespoon of chopped fresh chives before slicing and serving.
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