Summer Salad Tart with Bouncy Herbs

published Aug 2, 2022
Summery Salad Tart with Juicy Stone Fruit Recipe

This tart is simultaneously rich and light — beautiful to look at and fun to eat.


Prep20 minutes

Cook40 minutes to 50 minutes

Jump to Recipe
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Slice of Bouncy Salad tart on wax paper.
Credit: Photo: Julia Gartland; Food Stylist: Rebecca Firkser

Bouncy is an underused term in the food world. We see it occasionally used to describe texture (like in these delicious Honey Butter Rice Krispies Tteok Treats), but it rarely appears otherwise. What a shame. Beyond describing texture, the adjective can evoke something that’s light and jaunty and confident and lively. Bouncy things are intriguing. They draw you in. They’re fun. And who doesn’t want to be a part of that?

Take this tart, for example. The buttery puff pastry gets a spring in the oven and bakes up golden-brown and beautiful. Next you make a lively fruit salad with whatever stone fruit looks good at the market (plus lemon zest and salt) and let the fruit soften while the pastry cooks.

The fruit provides a soft, sweet contrast to the bounciest part of this recipe — a very exciting salad made of lots and lots of tender, leafy herbs. When you treat mint, parsley, chervil, marjoram, and other soft herbs like super-flavorful salad greens, your salad suddenly gets a lot more interesting.

To preserve the bounce, skip the oil-and-vinegar dressing. Oil is weighty enough to smash delicate herbs — and you just don’t need much added richness because you’ve got that buttery puff pastry. Instead, your choice of herbs are dressed lightly with lemon juice and a sprinkle of crunchy sesame seeds. The salad is more assertive than if you were planning to eat it on its own, but the fruit and the buttery tart base are there to balance it all out.

When you put this out on the table (for brunch, a light lunch, or a party app), people are sure to take notice. The gorgeous mix of herbs mingling with the fruit pulls people in because they’re not sure they’ve seen anything quite like it. It’s assertive and sweet. It’s herby and nutty. It’s soft and flaky. It’s a party of contrasts on a crust. And it’ll be gone before you know it.

Summery Salad Tart with Juicy Stone Fruit Recipe

This tart is simultaneously rich and light — beautiful to look at and fun to eat.

Prep time 20 minutes

Cook time 40 minutes to 50 minutes

Serves 8

Nutritional Info


  • 1 sheet

    frozen puff pastry, such as 1 (14-ounce) package Dufour or 1 Pepperidge Farm sheet

  • 1

    large egg

  • 2

    medium-ripe stone fruit, such as plums, peaches, or nectarines

  • 1

    medium lemon

  • 1 1/2 teaspoons

    flaky or coarse kosher salt, divided

  • Sugar or honey, as needed

  • A few small bunches of tender fresh herbs, such as mint, parsley, dill, cilantro, basil, chives, tarragon, chervil, and marjoram (preferably at least 2 kinds)

  • 1 tablespoon

    toasted sesame seeds

  • 1 tablespoon

    extra-virgin olive oil


  1. Thaw 1 sheet frozen puff pastry in the refrigerator according to package directions.

  2. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a baking sheet with parchment paper. Beat 1 large egg in a small bowl.

  3. Transfer the parchment paper to a work surface. Unfold the puff pastry onto the parchment and roll into an 11x15-inch rectangle.

  4. Use a knife to score a 1-inch border around the pastry, taking care not to cut all the way through the sheet. Score an “X” into each corner, then score parallel lines on a slight diagonal into the border, spacing them about 1-inch apart.

  5. Slide the pastry, still on the parchment, back onto the baking sheet. Prick holes all over the dough on the inside of the score with a fork. Brush with a thin layer of the beaten egg. If the puff pastry is warm, refrigerate until cold again.

  6. Bake until starting to turn light golden brown, 10 to 15 minutes. If the pastry has puffed up a lot, poke the tip of a knife in those parts to help them deflate. Reduce the oven temperature to 375°F and continue to bake until cooked through and dry, 30 to 35 minutes. Let cool slightly while you prepare the remaining ingredients.

  7. Slice the four lobes from 2 medium-ripe stone fruit (snack on the fruit still attached to the pits). Thinly slice the lobes and place in a medium bowl. Finely grate the zest of 1 medium lemon over the fruit; reserve the zested lemon. Sprinkle with 1/2 teaspoon of the flaky or coarse kosher salt and stir to combine. Taste the fruit and if it’s tart, add sugar or honey as needed.

  8. Pick the leaves and tender stems from a few small bunches of tender herbs until you have 5 loosely packed cups. If the stems are edible, such as parsley, dill, and cilantro, finely chop those as well. Transfer to a large bowl, sprinkle with 1/2 teaspoon of the flaky or coarse kosher salt and 1 tablespoon toasted sesame seeds, and toss with your hands to combine.

  9. When ready to serve, halve the lemon. Add the stone fruit to the herbs. Squeeze about 1 teaspoon lemon juice over the salad and toss lightly with your hands. Taste and repeat until the herbs are lightly coated and taste bright and citrusy (somewhere around 2 to 3 teaspoons juice should do it). Taste and season with more salt as needed.

  10. Arrange the salad on top of the tart, then drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with the remaining 1/2 teaspoon flaky or coarse kosher salt.

Recipe Notes

For a milder tart, use a mix of herbs and spring mix rather than all herbs.

Make ahead: The pastry can be baked up to 8 hours ahead but it will lose its crispness as it sits. Top right before serving.