Lattice Vegetable Puff Pastry Tart!
Cut the puff pastry in half and stick the ends together before rolling out to about 1/2 inch wider than your tart dish on each side
Carefully transfer to a cooking sprayed tart dish and trim the edges
Mix together egg whites, onion, garlic powder and crumbled goat cheese. Cut asparagus in 1/2, and trim the rainbow chard leaves
Boil the asparagus & rainbow chard for 5-7 minutes and dunk in ice water before weaving in an alternating pattern
Pour the egg mixture into the chilled puff pastry tart tin, and place next to the lattice topper
Using two spatulas, carefully transfer the lattice vegetable topper onto the tart. Adjust so it fits well, then trim the edges.
Bake at 400 degrees F for 40-45 mins!
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