Everything is coming up spring in New England (and it is about time)! Gloriously colored, long and thin rainbow carrots, skinny spears of intoxicatingly green asparagus, and baby lambs dot farm landscapes. On occasionally almost summer like weather days, it is time to move the eating outdoors. Easter is just around the corner and late this year, so opting outside may be a real possibility. The combination of a lemony, almost grassy aged goat cheese such as bucheron, slightly bitter fresh spring rainbow carrots (tops on), and crunchy peak season pencil asparagus are deliciously compatible tart ingredients. A buttery, yet sturdy, savory pastry bottom creates the perfect backdrop for enjoying a veg forward tart with a bit of something for each of the senses: this tart is definitely ate with eyes before it has even been served.