Spring vegetable tart

Lay one sheet of frozen puff pastry on a baking sheet on its parchment.

On the second sheet, cut out a ring about an inch to an inch and a half wide, using a plate as a guide.

Brush the base with egg wash (one large egg beaten with about a teaspoon of water); lay the ring on top along the edge; brush everything with egg wash.

Dock the bottom all over with a fork, leaving the ring alone.

Bake in the center of a 400 degree oven 12 to 15 minutes until lightly golden.

Straight out of the oven, press the bottom flat with the back of a fork.

Mix the goat cheese with salt, pepper, cayenne, the herbs, the remaining egg wash and a splash of cream until smooth.

Spread over the base out to the ring.

Bake at 400 another 12 to 15 minutes, about 14, until the filling is set and the ring browned.

Cool completely; remove the parchment.

Toss red endive, watercress and sliced romaine in a little olive oil; arrange on the tart, leaving the crust ring exposed.

Toss blanched asparagus tips, rainbow carrots and Romanesco with kosher salt, olive oil and lemon juice; set them in the greens.

Add sliced watermelon and red radish, sliced cherry tomatoes and half-opened sugar snap peas.

Tuck in dill fronds and finish with a light drizzle of olive oil.