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This tart is the epitome of spring.

There’s no better way to enjoy beautiful spring vegetables than on simple crisp phyllo dough with all the accoutrements. We borrowed this recipe from Tom Aikens’ cookbook, Fresh, so we’d have a platform for all this farmers market produce we’ve been Instagramming non-stop. Hey, what would you do if presented with a spring vegetable tart this aesthetically pleasing?  

Be sure to check out our plate deconstruction of Tom Aikens Restaurant’s candied beetroot dessert!

Reprinted with permission from Easy