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
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Carefully transfer to a cooking sprayed tart dish and trim the edges
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Mix together egg whites, onion, garlic powder and crumbled goat cheese. Cut asparagus in 1/2, and trim the rainbow chard leaves
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Boil the asparagus & rainbow chard for 5-7 minutes and dunk in ice water before weaving in an alternating pattern
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Pour the egg mixture into the chilled puff pastry tart tin, and place next to the lattice topper
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Using two spatulas, carefully transfer the lattice vegetable topper onto the tart. Adjust so it fits well, then trim the edges.
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Bake at 400 degrees F for 40-45 mins!
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Head over to RecipeHippie.com for the full list of ingredients and instructions!
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