Hi Reader,

So, we're finally starting to see all the summer produce at its peak. And I'm always trying to figure out new ways to eat these veggies.

Last week, I posted two reels showcasing how to use puff pastry + ricotta + summer veggies to make super simple veggie tarts, and they went mega viral. Even better, my inbox was full of folks that emailed and sent me pictures of their own tarts.

Collectively, the two reels are sitting at around 1 million views. Over 5000 people have commented to ask for the recipe. So, here's the formula:

1. Get a sheet of puff pastry (I use Sweet Loren's, which is refrigerated vs. frozen, so I always have some in my fridge)
2. Score them into 12 pieces (or more if you want something smaller)
3. Add a base layer of something creamy - I used ricotta + parmesan whisked together with some lemon zest but hummus works just as well. Another reader used cashew cream.
4. Add your veggie on top. If you're using something watery like zucchini, slice, salt, and lay them out to extract the water while you prep the rest and the oven heats up.
5. Bake and enjoy. You can eat these as appetizers, but some readers actually took two of them and added some more protein and toppings between and made a sandwich out of it. How creative!

Hope you try one of these.

Toodles,
Shruthi

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