Every good post comes with a good story. This post has been waiting for a few weeks for its story but it never happened. I started writing it now and again, just to delete and start over again. Maybe my inspiration for writing has left me. Or maybe after all some posts just come without a story and all the glory goes to the recipe! And this is a truly glorious recipe - so seasonal, tasty, nutritious, veggies-packed, that I couldn't wait any longer to share it with you. At least not taking the chance of baby spinach and fresh asparagus getting out of season! So, cutting the short story shorter, get a basket of seasonal green veggies and enjoy this balanced and nutritious tart with a bowl of fresh spring salad. And before leaving you with the recipe, I'd just love to share that tomorrow morning I'm off on an exciting journey that hopefully will bring my inspiration for writing back and I'll come back with new exciting stories and fresh ideas!

Green Spring Tart

For the crust:

• 1 1/2 cups blanched almond flour
• 1/4 tsp salt
• 1 tbs mixed Italian herbs
• 1/4 cup ghee
• 1 tbs water

For the filling:

• 1 cup packed with baby spinach
• 7-8 fresh asparagus, cleaned and chopped
• 2 organic eggs
• 1/4 cup fresh whey or coconut milk
• 1/4 tsp salt

Preparation: Preheat the oven to 180C. Mix the flour with the salt and the herbs in the bowl of the kitchen robot. Add the ghee and pulse to combine. Add the water and pulse until dough is formed. Press the dough into a 9'inch tart (23 cm). Whisk the eggs, add the milk and the salt. Fold in the veggies and pour the mixture over the tart. Bake for 25-30 minutes until the top of the filling is firm and golden brown.