Spring Vegetable Tart
Healthy Easter Recipes

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.

Ingredient Checklist
¼ cup part-skim ricotta
¼ cup goat cheese, softened
Zest of 1 lemon
1 tablespoon chopped tarragon
1 tablespoon chopped chives
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
9 thin spears asparagus
4 radishes, sliced
2 baby carrots, halved lengthwise
1 tablespoon extra-virgin olive oil
1 sheet puff pastry, thawed

DirectionsInstructions Checklist
Step 1
Preheat oven to 400 degrees F.

Step 2
Stir ricotta, goat cheese, lemon zest, tarragon, chives, 1/8 teaspoon salt and 1/8 teaspoon pepper together in a small bowl.

Step 3
Combine asparagus, radishes, carrot halves, oil and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; toss to coat.

Step 4
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.

Step 5
Bake until the crust is puffed and golden, 25 to 30 minutes. Let cool for 10 minutes before serving.

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