Comments on: Springtime Vegetable Tart with Peas, Asparagus, and Basil

By: Saltpepperlime

Saltpepperlime — Wed, 30 Jul 2008 13:40:04 +0000

This looks fabulous! I like mixing a lot of chlorophyll-full greens together too! And the ricotta is a great vehicle for all of those spring flavors!

By: Deborah

Deborah — Sun, 13 Apr 2008 18:55:02 +0000

Indeed. Parsley, mushrooms, garlic, aged gouda–hmmm. Sounds like supper. Thanks for the suggestion. Another foot of snow this weekend here in the Northland, but it won’t last with warm temps and rain for the next several days. Still…one does get so weary of waiting for spring!

By: Jen

Jen — Sat, 12 Apr 2008 03:20:42 +0000

Hi Deborah – nice to hear from you! With your garden, I’d think you could make a version of this utilizing some of your abundant – and I bet delicious :) – parsley!

I think it’s worth the effort to see if your co-op will stock this brand or something similar — it’s really delicious and has can open up a whole world of tarts!

By: Deborah

Deborah — Sat, 12 Apr 2008 01:40:57 +0000

Oh my does that look good! It’ll be another few weeks before local peas and asparagus show up here, but I’ll definitely be at the ready with this recipe. I have shied away from puff pastry for the same reasons. Perhaps I can get the local co-op to stock this brand. 5 ingredients? Awesome!

By: Jen

Jen — Fri, 11 Apr 2008 15:41:58 +0000

valereee – I hope you enjoy it! and good luck finding peas — I think this would work with fava beans as well

White On Rice Couple – re: basil, why use a teaspoon when you can use a half cup? :) good luck with your seedlings

By: White On Rice Couple

White On Rice Couple — Fri, 11 Apr 2008 15:37:54 +0000

This beautiful tart is bursting with springtime green! Wow, look at all that basil!
Our basil seedlings are ready to be transplanted now, can’t wait to eat lots of basil like you are!