A Sparkling Lemon Basil Spritz belongs right alongside it. Fresh basil and bright citrus mirror the avors of the tart without stealing the spotlight, making the entire meal feel light enough for lunch on the patio or an easy supper shared outside while there’s still daylight.
Spring Garden Tart
Serves: 6 to 8
INGREDIENTS
• 1 sheet frozen pu pastry, thawed • 8 ounces goat cheese, soened • 2 tablespoons heavy cream • 1 tablespoon fresh lemon zest • 1 teaspoon fresh lemon juice • 1 teaspoon honey • Salt and freshly ground black pepper • 8 to 10 asparagus spears, trimmed • 1 small zucchini, shaved into ribbons • 1 cup heirloom cherry tomatoes, halved • 1 small shallot, thinly sliced • 2 tablespoons olive oil • 1 teaspoon fresh thyme leaves • 2 tablespoons chopped fresh basil • 2 tablespoons grated Parmesan cheese • 1 egg, beaten • Edible owers and microgreens, optional
DRIN RECI
E very year I tell myself I’m going to grow fewer herbs, and every year I end up with basil that threatens to take over the garden. I can’t help myself. Fresh herbs nd their way into almost everything I cook, from homemade vinaigrettes to pasta dishes and pitchers of lemonade when friends come by. Once the basil begins growing, I usually head outside with a pair of garden shears before I even decide what’s for dinner. is recipe came together aer one of my Saturday trips to the farmers market. I came home with asparagus, zucchini, and a basket of heirloom tomatoes that looked too beautiful to tuck away in the refrigerator. Add a package of pu pastry, a log of creamy goat cheese, and a handful of herbs clipped from the garden, and dinner practically wrote itself. e vegetables roast until they’re sweet and tender, the pastry bakes into crisp, buttery layers, and the goat cheese melts into every corner. It’s colorful, uncomplicated, and looks as though it came from a neighborhood café with white tablecloths and fresh owers on every table.
DIRECTIONS
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unfold the pu pastry and place it on the prepared baking sheet. Using the tip of a knife, lightly score a one inch border around the pastry, taking care not to cut all the way through. Prick the center several times with a fork.
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