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Garlic Puff Pastry with Squash Blossoms

As pretty as a picture and just as delicious, this garlic-infused phyllo tart works well as a bread or appetizer course.


1/4 C olive oil infused with garlic

1 package puff pastry

6 Ready-Set-Serve Long Top Green Onions

1/4 lb. Markon First Crop Chives

1 bulb Markon First Crop Fennel, fronds reserved and bulb slivered

4 Squash blossoms

1 tsp. kosher salt

1/4 tsp. black pepper

Edible petals and microgreens, to garnish


Preheat oven to 400 degrees.

Roll out one sheet of puff pastry to fit in a standard baking sheet. Prick holes throughout the surface with a fork, then brush with three tablespoons garlic olive oil.

Arrange green onions, chives, and fennel bulb slivers in a garden pattern. Season with salt and pepper. Bake for 25 minutes. Remove from oven, add fennel fronds and squash blossoms and bake for another 5 minutes.

Remove from oven and add additional edible petals and microgreens as desired. Cool slightly and serve.