How to Make a Super Easy Spring Tart

Add spring produce to store-bought puff pastry and you're halfway to dinner.

Since I want to enjoy as much of the spring sunshine as possible, most nights I want to turn my farmer's market haul into a delicious dinner, fast. And the easiest way to enjoy spring's suddenly plentiful vegetables? A quick, savory puff pastry tart.

Although you can put just about anything on top of the flaky, buttery canvas of store-bought, frozen puff pastry, the bright flavors of spring produce really shine here. Make your tarts savory, make them sweet, cover them in cheese, slather them with sauce, or simply top them with seasoned vegetables—the options are endless.

And why just make one? These tarts are so simple, you can whip up several different versions in no time flat. These recipes all take about 10 minutes of prep, plus an additional 30 minutes baking. Cut them up small for easy party appetizers, or serve one with a salad for a light and delicious meal.

Photo by Chelsea Kyle, food styling by Katherine Sacks

The Basics

All puff tarts start out the same:

Defrost 1 sheet frozen puff pastry (preferably all-butter pastry) from a 14–17-oz. box according to package directions. If the package contains 1 sheet, cut the pastry in half; if the package contains 2 sheets, just use 1. Roll out the dough slightly on a floured surface to smooth it out.

Preheat oven to 375°F. Place the pastry sheet on a parchment-lined, rimmed baking sheet and use a paring knife to gently score a 1/4” border around the edge. Using a fork, prick the pastry all over inside the border to release steam while baking.

Then choose your favorite topping below:

Photo by Chelsea Kyle, food styling by Katherine Sacks

Herbed Cheese with Arugula

To show off the truly fresh flavors of spring greens, cook them as little as possible. In this tart, a creamy, herb-packed sauce bakes with the pastry to add some of that roasted flavor, and raw arugula is added at the end, adding a spicy bite.

Combine 2 oz. fresh goat cheese, 1/3 cup plain yogurt, 2 Tbsp. chopped fresh dill, 1 Tbsp. chopped fresh mint, 1 Tbsp. chopped fresh parsley, 1/2 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper in a medium bowl. Evenly spread mixture inside tart border and bake until puff pastry is golden brown and cooked through, 30–35 minutes.

Meanwhile, toss 1 cup (packed) baby arugula with 1 Tbsp. olive oil, 1 tsp. salt, and 1 tsp. pepper in another medium bowl. Top tart with arugula, cut, and serve.

Photo by Chelsea Kyle, food styling by Katherine Sacks

Cheesy Potato and Tarragon

Some springtime produce, like new potatoes, beg to be roasted. This simple recipe combines the richness of Emmentaler cheese with roasted potatoes; you can also try it out with thinly sliced carrots or squash.

Slice 5 new potatoes into 1/4-inch-thick slices. Toss potatoes with 1 Tbsp. olive oil, 1 Tbsp. chopped fresh tarragon, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper in a large bowl. Sprinkle 1 cup shredded Emmentaler or Gruyère cheese inside tart border, lay potato slices on top, and bake until puff pastry is cooked through and potatoes and cheese are golden brown, 30–35 minutes. Garnish with 1 Tbsp. chopped fresh tarragon, cut, and serve.

Photo by Chelsea Kyle, food styling by Katherine Sacks

Balsamic Onion, Strawberry, and Prosciutto

And don't forget about the fruit! It's not quite peach season yet, but strawberries are juicy and delicious! Take a savory approach with this combination of balsamic onions and prosciutto, or keep it simple and sweet and roast the strawberries by themselves.

Thinly slice 1/2 medium yellow onion. Toss onion with 1 Tbsp. balsamic vinegar, 1/2 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper in a medium bowl. Sprinkle onion mixture inside tart border and bake 20 minutes.

Meanwhile, thinly slice 10 small strawberries and toss with 1 Tbsp. honey, 1/2 tsp. salt, and 1/2 tsp. pepper in another medium bowl. Tear 1/2 ounce (about 1 slice) prosciutto into small pieces.

Remove tart from oven and top with strawberry slices and prosciutto. Return to oven and bake until puff pastry is cooked through and prosciutto starts to get crispy on the edges, 10–15 minutes more. Garnish with 1 Tbsp. chopped fresh basil, cut, and serve.