/Spring Vegetable Tart with Mixed Leaf Side Salad Recipe
Spring Vegetable Tart with Mixed Leaf Side Salad  recipe

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.





  • 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.


  1. 1 Puff pastry sheet

  2. 100 gAsparagus spears, trimmed

  3. 150 gCherry tomatoes, halved

  4. 3 Eggs, beaten

  5. 100 mlDouble cream

  6. 50 gGrated parmesan cheese

  7. 1 tspSalt

  8. 1 tspBlack pepper

  9. 1 Mixed salad leaves

  10. 1 Small red onion, thinly sliced

  11. 2 tbspOlive oil

  12. 1 tbspBalsamic vinegar

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