Spring Vegetable Tart Recipe
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Chef john hosts the biggest garden party of the year, where all the best and brightest spring veggies gather over a puff pastry crust filled with herbaceous goat cheese.
4.3
29 Rating -
Rate
Non Vegdiet
1hr 10minstotal
45minsPrep
25minsCook
1hr 10m.total
45m.Prep
25m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Tart Recipe
- 2 Sheets frozen puff pastry
- 1 Large egg
- 1 teaspoon Water
- 1.25 cup Goat Cheese
- As required Salt and ground black pepper
- 1 pinch Cayenne pepper, or to taste
- 1.50 tablespoon Chopped dill
- 1.50 tablespoon Chopped Fresh Parsley
- 1 tablespoon Lemon thyme
- 1/4 cup Heavy cream
- 1 cup Romanesco broccoli florets
- 3/4 cup Bias-sliced, trimmed fresh asparagus spears
- 3/4 cup Bias-sliced carrots
- 8 Sugar Snap Peas
- 2 cup Colorful mixed salad greens, or as needed
- 1/4 cup Olive oil
- 1 Lemon, juiced
- As required Kosher salt
- 1/4 cup Thinly sliced watermelon radish
- 1/4 pint Sliced cherry tomatoes
- 1 sprig Fresh dill, torn
Nutrition
value
value
1640
calories per serving
113 g Fat66 g Protein95 g Carbs14 g FiberOther
Current Totals
- Fat113g
- Protein66g
- Carbs95g
- Fiber14g
MacroNutrients
- Carbs95g
- Protein66g
- Fiber14g
Fats
- Fat113g
Vitamins & Minerals
- Calcium1738mg
- Iron11mg
- Vitamin A3711mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9486mcg
- Vitamin B120mcg
- Vitamin C119mg
- Vitamin E12mg
- Copper< 1mcg
- Magnesium202mg
- Manganese1mg
- Phosphorus1182mg
- Selenium88mcg
- Zinc10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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