If you’re catering for veggies this Easter time, then there is nothing better to serve than this vegetable tart centrepiece.
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Cal/Serv:
457
Makes:
6
– 8
servings
Prep Time:
0
hours
20
mins
Cook Time:
0
hours
40
mins
Total Time:
1
hour
0
mins
g
ready-rolled shortcrust pastry
Finely grated zest and juice 1 lemon
g
mature Cheddar, finely grated
tbsp.
finely chopped mint leaves, plus extra small leaves to garnish
g
spring greens, finely shredded (woody core discarded)
g
walnuts, roughly chopped
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- Line a baking sheet with baking parchment. Unroll pastry on to the baking sheet. Fold all the sides in to create 2cm-wide border, then crimp the border with your fingers. Chill for 30min.
- Preheat oven to 200°C (180°C fan) mark 6. Prick pastry inside border well with a fork, then brush all over with beaten egg. Cook for 15-20min, until pastry is golden and sandy to the touch.
- In a bowl, mix together the ricotta, lemon zest and juice, Cheddar, mint and some seasoning. In a separate bowl, toss the spring greens with 1tbsp olive oil. Trim the spring onions to remove the root and some of the tougher green leaves at the top, then slice lengthways into quarters.
- Spread ricotta mixture inside tart border and scatter over the spring greens. In the empty bowl, toss the spring onions, radishes and remaining oil. Arrange on top of the greens. Return to oven for 15-18min, until vegetables are tender.
- Allow the tart to cool slightly. Scatter over walnuts and mint leaves to garnish. Serve warm or at room temperature.
Get ahead
Prepare to end of step 2 up to a day ahead. Cool completely and store pastry in an airtight container at room temperature. Complete recipe to serve.
Per serving (if serving 6):
- Calories: 475
- Protein: 13g
- Total fat: 35g
- Saturates: 13g
- Carbs: 22g
- Total sugars: 2g
- Fibre: 3g
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