Puff Pastry With Spring Microgreens
Microgreens are the vegetable that most people associate with the arrival of spring.
With tender fresh greens and small spring leaves overflowing with vitality, this tart is the embodiment of new spring flavors. It’s not as heavy as a quiche, but it’s just as filling.
This simple, gently spicy pie is perfect for a weekday meal or a relaxing Sunday brunch. They’re a delectable, spicy, and decadently rich meal that’s ideal for an appetizer or cocktail party pass around.
It isn’t the simplest recipe, but I am confident that if you try it, you will be rewarded.
You’ll need a digital thermometer, an oven-safe bowl, an immersion blender, and an 8-inch tart pan with removable bottom before you begin.
Serves: 9 squares
- 1 puff pastry sheet
- egg wash
- herb cheese spread
- sliced radishes
- lemon zest
- olive oil
- salt and pepper
- Using a knife, score a 1-inch border around the edge of 1 puff pastry sheet to make a 10-inch square.
- Egg wash the surface.
- Bake for 20 minutes at 400 degrees F until brown.
- Serve with herb cheese spread, microgreens, sliced radishes, lemon zest, and extra virgin olive oil on the side.
- Season with salt and pepper to taste.
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