Spring Vegetable Tart
In springtime, there are so many colourful veggies that you can find at local markets to make a wonderful veggie tart. This recipe uses asparagus and spring onions, but you can experiment with any spring vegetables you like. If you prefer stronger cheese, use gruyere instead.
Recipe Tester Feedback: "An easy tart recipe with delicious creamy flavour with a hint of mustard." - Heidi
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes
Cooking Time 1 hour
Can be frozen
- plain flour - 350g, plus extra for dusting
- butter - 200g, unsalted
- egg yolks - 2
- water - 8 tsp, cold
- asparagus - 150g, tips
- water - 500g
- spring onions - 6, halved widthways and lengthways
- cheddar cheese - 120g
- eggs - 2
- double cream - 300g
- mustard - 20g, Dijon
- pepper - 1/4 tsp, black
- salt - 1/2 tsp, fine
- Place the flour (350g), butter (200g), egg yolks (2) and cold water (8 tsp) in the bowl. Mix Speed 6 / 20 seconds.
- Form into a ball, wrap in clingfilm and chill for 30 minutes.
- Preheat the oven to 180C.
- Roll the dough out into a circle that is slightly bigger than your tart dish and about 2-3mm thick. Line the dish with the pastry and prick the base with a fork. If you have remaining dough, wrap in clingfilm for future use (or make a second tart while you are at it!)
- Add some baking paper on top of the dish and fill with ceramic pie weights.
- Bake in the oven for 15 minutes. Then remove the pie weights and place the tart dish back in the oven. Bake for a further 5 minutes.
- Meanwhile, for the filling, blanch the asparagus tips (150g) in boiling water (500g) for 2 minutes. Drain and set aside.
- Place the cheddar (120g) in the bowl. Blitz Speed 7 / 5 seconds.
- Add the eggs (2), cream (300g), Dijon mustard (20g), pepper (1/4 tsp) and salt (1/2 tsp) to the bowl. Combine Speed 4 / 10 seconds.
- Remove the pastry from the oven, decorate with the veggies that were set aside and pour over the egg mixture. Bake in the oven for 30 minutes.
- Serve warm with a side salad.