BROOKLYN - Aliya LeeKong, chef and cookbook author of "Exotic Table" showed News 12 how to put together a healthy spring vegetable tart.

LeeKong adds about 10 ounces of goat cheese, a little bit of lemon juice, heavy cream, creme fralche and three egg yolks.

She then chops up some ramps, and blanches asparagus and fiddlehead ferns in boiling water.

She accompanies the tart with a kale salad that has some crumbled fresh cheese, pomegranate and pears. She serves it with a pomegranate vinaigrette.