This Cheese & Herb Free-Form Tart is a golden, flaky pastry topped with a rich, cheesy herb filling and spring vegetables like asparagus, zucchini, and spring onions. It’s fresh, vibrant, and incredibly easy to put together, making it perfect for picnics, light lunches, or a simple yet elegant brunch.

Why I Love This Recipe

I love how this tart brings together the richness of gruyere and creme fraiche with the brightness of fresh herbs and spring vegetables. It’s the kind of dish that feels fancy but is incredibly simple to prepare. The free-form style gives it a rustic charm, and the crispy puff pastry base ensures every bite is buttery and satisfying. Plus, it’s perfect for serving warm or at room temperature, which makes it great for entertaining or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chervil

• Flat-leaf parsley

• Creme fraiche

• Egg yolks

• Gruyere cheese

• Unsalted butter

• Spring onions

• Frozen puff pastry

• Asparagus

• Zucchini

• Micro salad leaves

Directions

1. I start by preheating the oven to 200°C and lining a baking tray with baking paper.

2. I mix together the chopped chervil, parsley, creme fraiche, 2 egg yolks, and half of the grated gruyere cheese in a bowl. Then I season it to taste.

3. In a small pan, I melt the butter and sauté the sliced spring onions for about 1–2 minutes until softened. After cooling them slightly, I stir them into the cheese mixture.

4. On a floured surface, I roll out the puff pastry into a rectangle (about 35cm x 40cm), place it on the tray, and prick it all over with a fork. I cover it with another sheet of baking paper and a second tray to weigh it down, then bake it for 25 minutes until golden. I remove the top tray and bake for another 5 minutes until crisp.

5. While the pastry bakes, I slice the asparagus and zucchini lengthwise and blanch them in boiling water for 10 seconds, then refresh them in iced water.

6. I spread half the cheese mixture on the pastry, leaving a 1cm border, then layer on the vegetables. I dollop the rest of the cheese mixture on top and sprinkle the remaining gruyere cheese. I brush the pastry border with the last egg yolk (lightly beaten).

7. I return the tart to the oven for 10 minutes, or until the cheese has melted and everything looks golden and delicious.

8. Just before serving, I garnish with shredded spring onion and a handful of micro salad leaves.

Servings and Timing

This recipe serves 4 people. From start to finish, it takes around 50 minutes:

• 15 minutes for prep

• 35 minutes for baking and assembly

Variations

• I sometimes swap gruyere for goat cheese or feta for a sharper flavor.

• When chervil is hard to find, I use fresh dill or tarragon as a substitute.

• For a heartier version, I add sautéed mushrooms or thin slices of smoked salmon on top.

• In cooler months, I roast root vegetables like carrot or beetroot to replace the spring vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a slice in a 180°C oven for about 10 minutes to crisp up the pastry. I avoid microwaving since it softens the puff pastry.

FAQs

What can I use instead of chervil?

If chervil isn’t available, I like to use a mix of fresh parsley and a touch of tarragon or dill. It brings a similar delicate flavor.

Can I make this tart ahead of time?

Yes, I often make the tart a few hours ahead and serve it at room temperature. It holds up beautifully and still tastes fresh.

Can I use shortcrust pastry instead of puff pastry?

Shortcrust pastry works too, but it will result in a denser base. I prefer puff for the light and crispy texture.

How do I keep the tart base from getting soggy?

I always pre-bake the pastry until golden and crisp before adding the toppings. That helps prevent any sogginess from the cheese mixture or vegetables.

Is this tart suitable for vegetarians?

Yes, as long as the cheese used is vegetarian-friendly (some gruyere cheeses may contain animal rennet), the tart is completely vegetarian.

Conclusion

This Cheese & Herb Free-Form Tart is one of those recipes I keep coming back to. It’s unfussy, full of flavor, and looks absolutely stunning on a plate. Whether I’m putting together a relaxed lunch or looking for a crowd-pleasing dish to take on a picnic, this tart always delivers.