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Spring Veggie Tart

serves 2-4

The flavors of this tart worked quite well together. In particular, the garlic shoots, with their mild garlic flavor, balanced out the sweet-tartness of the balsamic and the light butteriness of the pastry.

Read more about this recipe at Cook & Eat.


1 bunch asparagus, trimmed
1 bunch garlic shoots, trimmed
1/4 pound morels, cleaned & sliced
Olive oil
Balsamic vinegar
Salt & pepper, to taste
9x11 sheet puff pastry, rolled out


prep: 20 minutes
total: 50 minutes


sauté pan
parchment paper
baking sheet


1. Preheat oven to 325F.

2. Slice the asparagus and garlic shoots into 2-3 inch pieces, cut on the bias.

3. In a hot pan, sauté the garlic shoots in a bit of olive oil until tender, about 5 to 8 minutes. Reduce heat to medium-high, and add the asparagus. Add about 1/8 cup balsamic vinegar and salt and pepper to taste, and cook for about 3 to 5 minutes, or until the vinegar is absorbed.

4. Line a baking sheet with parchment, and top with the rolled out puff pastry. Scatter the morel slices evenly on the pastry, and then top with the vegetable mix. Cook for 20 to 30 minutes, or until a rich golden brown.

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