Healthy Double cheese & spring vegetable tart Recipe

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The flaky base of this savory make-ahead tart will fool anyone into thinking it's store-bought pastry! Add goat's cheese, asparagus, and peas.

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Ingredient

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– 500g block shortcrust pastry – plain flour, for dusting – 25g mature cheddar, finely grated – 200g asparagus spears, woody ends trimmed – 100g fresh podded or frozen peas – 2 eggs – 100g crème fraîche – 150g double cream – whole nutmeg, for grating – 100g watercress – 300g or 2 logs of soft, rindless goat’s cheese

Ingredient

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On a lightly floured board, roll the pastry into a rectangle. Sprinkle cheese, fold the pastry in half, and roll out again to fit a 25cm tart tin with an overflow.

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Step 1

Instructions

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Let chill 20 minutes. Cook the asparagus for 3 minutes in boiling water, drain, and refresh under cold water.  

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Step 2

Cook fresh peas for a minute or defrost frozen ones. Preheat oven to 200C/180C fan/gas 6.  

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Step 3

Fork-prick the tart foundation, line with parchment, and fill with beans.  

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Step 4

After 30 minutes, remove the parchment and beans, pierce the tart again if it has puffed, and bake for 10-15 minutes until biscuit brown.  

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Step 5

Beat the eggs in a bowl, add crème fraîche and cream, season, and add a touch of freshly grated nutmeg. 

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Step 6

Top the tart with peas, most of the watercress, and half the goat's cheese. Put asparagus spears on top of the creamy egg mixture. 

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Step 7

Finally, slice the remaining goat's cheese and place on top. Bake for 25–30 minutes until the custard is just set and the cheese is golden brown. 

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Step 8

Leave to cool in the tin, trim the pastry edges, remove, scatter with remaining watercress, and serve sliced. Leave pastry out of fridge a day ahead to remain crisp.  

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Step 9

Easy Nduja & spring greens pasta Recipe 

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