Spring Vegetable Tart
This spring vegetable tart only looks hard to make and would be a perfect centerpiece for any special occasion. Just put it out on the table a little bit early so everyone can get their Instagramming in. As long as you use a wide array of colorful vegetables and tuck them into a tangled base of greens, this easy cheese tart/salad can't help but look gorgeous.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
Use 2 to 3 cups of any bite-sized fresh vegetables you prefer. Blanching is my favorite way to prep them, but you can go with anything raw, roasted, or pickled. 1/4 cup of any freshly chopped herbs will work, such as dill, parsley, thyme, tarragon, basil, chives, etc.
Feel free to use your favorite salad dressing.
This tart can be made with any type of shell, round or rectangular, including pie crust, phyllo, etc.
Any soft cheese will work for the filling, but I think the tanginess of the goat cheese is an important factor, so if you use something milder, you may want to sneak in some lemon juice.