Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Spring Veggie Puff Pastry Tart – Serves 6-8
Serving Amount
Ingredients
2 puff pastry sheets
1 egg, whisked for egg wash
1 cup whole milk ricotta
1⁄2 lemon, wedged
2 cloves garlic, chopped
Salt and pepper to taste
2 tbsp chopped chives
1⁄4 cup pomegranate seeds
Arugula, two handfuls
3 tbsp parmesan cheese, shaved
3 tbsp balsamic reduction
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
Roll out the puff pastry sheets and press out any creases. Score a 1-inch border around the edges. Prick the pastry with a fork and brush the pastry with egg wash.
Step 3
Bake for 15 minutes and remove from oven. Fold over the scored edges of the puff pastry to create a ridge.
Step 4
While the puff pastry is baking, prepare the ricotta mixture. In a bowl, mix ricotta, juice from 1 lemon wedge, garlic, chives, salt and pepper.
Step 5
Spread the mixture on the puff pastry and spread ricotta mixture on top. Top with arugula, parmesan cheese, pomegranate seeds, juice from one lemon wedge and a drizzle of balsamic reduction.
