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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.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.