As Seen on Fox 11: Spring Tart

Asparagus, shiitake mushrooms, morel mushrooms. artichokes, peas, carrots, cabbages…

These are all the fresh produce you can put to work in a spring tart. Go to the freezer section in your grocery store and get puff pastry, and put it in your ‘fridge for two days to let it defrost and lay it out.

Cut a rectangle, put a little fontina in the middle, take your veggies (asparagus, mushrooms and leeks in this case) and toss them in truffle oil, add salt and pepper, lay them inside the tart shell and bake it. Load with micro greens for flavor and color.

See the segment here.