Spring Vegetable Tart with Mixed Leaf Side Salad Recipe
A light and flavourful tart packed with the freshest spring vegetables, served alongside a crisp mixed leaf salad. Perfect for welcoming the warmer days.
medium
01:30
4
METHOD
Step 1.
Preheat your oven to 180°C (350°F, gas mark 4).Step 2.
Roll out the puff pastry on a lightly floured surface and press into a tart tins. Trim the edges and prick the base with a fork. Chill in the refrigerator for 15 minutes.Step 3.
Line the pastry with baking paper and fill with baking weights. Blind bake for 10 minutes. Remove the beans and paper, then bake for another 5 minutes until golden.Step 4.
While the pastry bakes, blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender. Drain and set aside.Step 5.
In a mixing bowl, whisk together the eggs, cream, grated parmesan, salt, and pepper.Step 6.
Spread the sliced cherry tomatoes and asparagus evenly over the cooked pastry base. Pour the egg mixture over the vegetables.Step 7.
Return the tart to the oven and bake for 25-30 minutes, or until the filling is set and the top is lightly golden.Step 8.
Prepare the mixed leaf salad by tossing the salad leaves, cherry tomatoes, and red onion slices with olive oil, balsamic vinegar, salt, and pepper.Step 9.
Allow the tart to cool slightly before serving with the fresh salad on the side.
INGREDIENTS
1 Puff pastry sheet
100 gAsparagus spears, trimmed
150 gCherry tomatoes, halved
3 Eggs, beaten
100 mlDouble cream
50 gGrated parmesan cheese
1 tspSalt
1 tspBlack pepper
1 Mixed salad leaves
1 Small red onion, thinly sliced
2 tbspOlive oil
1 tbspBalsamic vinegar
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