Food For Thought: Spring vegetable tart
Aliya LeeKong, chef and cookbook author of "Exotic Table" showed News 12 how to put together a healthy spring vegetable tart. LeeKong adds about 10 ounces of goat cheese, a little bit of lemon juice,
•
May 18, 2015, 2:01 AM
•
Updated 3,527 days ago
Share:
Aliya LeeKong, chef and cookbook author of "Exotic Table" showed News 12 how to put together a healthy spring vegetable tart.
LeeKong adds about 10 ounces of goat cheese, a little bit of lemon juice, heavy cream, creme fralche and three egg yolks.
She then chops up some ramps, and blanches asparagus and fiddlehead ferns in boiling water.
She accompanies the tart with a kale salad that has some crumbled fresh cheese, pomegranate and pears. She serves it with a pomegranate vinaigrette.
More from News 12
0:16
NYPD confirms officer-involved shooting in Mott Haven
2:01
Sunny and mild Monday in The Bronx; chill returns Tuesday
1:28
2,200-person migrant shelter expected to open in the Bronx by the end of January
1:46
Allerton fire latest: Questions swirl over lodging, continued aid for displaced residents
1:14
NYPD: 4 injured in Williamsbridge crash
2:09
