Spring Vegetable Tart
This elegant vegetable tart is surprisingly easy to prepare: simply roll out store-bought puff pastry, then top with a tangy lemon-herb ricotta mixture and spring vegetables. For the prettiest presentation, look for long, skinny baby carrots at your supermarket or farmers' market. Serve with a green salad for brunch, lunch or a light supper. Source: EatingWell.com, June 2019
Ingredients
Directions
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Preheat oven to 400 degrees F.
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Stir ricotta, goat cheese, lemon zest, tarragon, chives, 1/8 teaspoon salt and 1/8 teaspoon pepper together in a small bowl.
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Combine asparagus, radishes, carrot halves, oil and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; toss to coat.
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Unfold puff pastry and place on a baking sheet. With a sharp knife, gently score the pastry about 1/4 inch from the edges to create a border. Spread the ricotta mixture evenly over the crust inside the border. Arrange the asparagus, radishes and carrots decoratively over the ricotta.
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Bake until the crust is puffed and golden, 25 to 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
4 1/2 fat, 2 starch, 1 vegetable, 1/2 medium-fat protein