New Recipe: Spring Vegetable Tart

spring vegetable tart

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

320
g

ready-rolled shortcrust pastry

Finely grated zest and juice 1 lemon

75
g

mature Cheddar, finely grated

1
tbsp.

finely chopped mint leaves, plus extra small leaves to garnish

40
g

spring greens, finely shredded (woody core discarded)

40
g

walnuts, roughly chopped

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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