Ingredients: For the Tartlet Base: 1 cup almond flour 1/4 cup cold vegan butter 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg) A pinch of salt For the Filling: 1 cup locally sourced wild mushrooms, sautéed 1/2 cup caramelized onions 1/4 cup goat cheese (or vegan alternative) 1/2 cup baby spinach Fresh thyme Salt and pepper to taste For the Garnish: Edible flowers Microgreens Cooking Process: Prepare the Tartlet Base: Mix almond flour, salt, and vegan butter until crumbly. Add the flax egg to bind the mixture. Press into tartlet molds and bake until golden. Prepare the Filling: Sauté mushrooms and onions until tender and golden. Wilt the spinach with thyme, salt, and pepper. Assemble: Fill each tartlet with a layer of caramelized onions, sautéed mushrooms, spinach, and top with goat cheese. Bake: Cook in a preheated oven until the cheese is slightly melted. Garnish: Decorate with microgreens and edible flowers for a burst of color.