Description

A light, spring‑inspired puff pastry tart that bursts with fresh flavors of pesto, Parmesan, and seasonal vegetables. Perfect as an appetizer or light lunch, this beautiful tart is easy to assemble and sure to wow your guests.

Ingredients

Scale

1 whole Sheet Puff Pastry, Thawed (4 oz)
Cream Cheese Spread (1/3 cup)
Pesto (2/3 cup)
Freshly Shredded Parmesan Cheese (1/3 cup)
Sliced Asparagus, 1‑inch pieces (1/3 cup)
Frozen Peas (1/3 cup)
Prosciutto, torn into pieces (3 slices)
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
Roll out the thawed puff pastry on a lightly floured surface and place it on the prepared sheet.
Spread the cream cheese evenly over the pastry, leaving a ½‑inch border.
Top with pesto, then sprinkle the shredded Parmesan cheese.
Arrange asparagus pieces, peas, and prosciutto over the cheese layer; season with pepper.
Bake for 15‑18 minutes, until the pastry is golden and the cheese is melted. Let cool slightly, then slice and serve.

Notes

For a vegetarian version, omit the prosciutto or substitute with smoked tofu. You can also add fresh herbs like basil or thyme for extra aroma. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot oven to retain crispness.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 3 g
Sodium: 300 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 30 mg

Keywords: spring, tart, puff pastry, appetizer, vegetarian