Food

Spring Veggie Tart

Spring Veggie Tart with Whipped Herb Ricotta

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Going to an Easter brunch this Sunday?  Want to bring something ‘out of the ordinary’ or a little more impressive than the typical waffles or potato hash?  This spring veggie tart is the perfect addition to any brunch spread!  It is also super tasty as a finger food option at your next cocktail party.  Loaded with fresh, colorful veggies, creamy and decadent herbed ricotta, crunchy fresh pea shoots and microgreens on a flaky crust, your guests will be in awe at its beauty and deliciousness!  And you’ll be thankful for its hidden simplicity.  Prep the tart dough and veggies ahead of time, assemble the day of, and pop in the oven 30 minutes before go time! 

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Tart Dough:

2 1/2 cups all purpose flour

a pinch of salt

2 sticks of cold cubed unsalted butter

1/2 to 3/4 cups ice cold water

In a bowl sift together flour and salt.  Cut in butter until mixture resembles course sand.  Gradually pour in 1/2 cup of water, pressing together to make a ball.  If mixture is too dry add a few more teaspoons of water at a time.  You want to work the dough as little as possible, if there is still some dry mix at the bottom of the bowl that is ok.  Once ball is formed, wrap in plastic and refrigerate for an hour. 

Veggie Toppings:

1/2 bunch asparagus ( green, white, purple.. a mixture!)

1 cup fresh peas

2 carrots (orange, purple, white, etc.)

2 cups ricotta cheese

1 tablespoon minced chives

4 sprigs of fresh thyme, leaves only

1 tablespoon oregano, minced

1 teaspoon salt

For garnish: Pea shoots, microgreens of choice, minced chives, 1 radish thinly sliced

Preheat oven to 375 degrees.  Roll out chilled tart dough into a long rectangular shape, folding over edges to make a crust.  Place on sheet pan with parchment paper.  Cut bottoms off of asparagus, ribbon carrots using a peeler.  In a bowl whisk together ricotta, chives, thyme, oregano, and salt.  Spread ricotta onto tart dough, place asparagus into design of choice and spread peas to cover surface.  Bake for about 30 minutes or until crust is golden ( you can egg wash crust if you would like).  Toss carrot ribbons lightly in olive oil and add to tart for the last 5 minutes of cooking.  Once done, top with herbs and sliced radishes.  Drizzle with olive oil and serve!

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