Spring Vegetable and Chevre Tart Recipe
You can really knock your Spring brunch out of the park with this Chevre Tart Recipe along with Pinot Noir Rosemary Butter.
Recipe type: Breakfast
Cuisine: Brunch
  • 1 package (2 sheets) puff pastry
  • 1 cup chevre, divided
  • 1 large beefsteak tomato, thinly sliced
  • 8 ounces thin green beans
  • 2 beets, thinly sliced
  • 4 mini zucchinis, thinly sliced
  • 1 egg white, beaten until slightly foamy
  1. Heat oven to 350 F.
  2. On well-greased baking sheet, arrange one puff pastry sheet.
  3. Crumble chevre across pastry. Lay tomato slices then green beans, zucchini and beets over chevre, leaving a 1-inch border around all edges. Crumble second half of chevre on top.
  4. Lightly wet edges of pastry. Slice four 1-inch strips of second sheet of pastry and lay over edges of bottom sheet. (Optional: create basket-weave pattern with remaining pastry dough).
  5. Brush pastry with egg white and bake until pastry is deep golden brown, about 35 minutes. Serve immediately.
Recipe by Mommy Evolution at https://mommyevolution.com/chevre-tart-recipe/