Summer veg tart

Summer veg tart recipe

5 ratings

Embrace the warmer months with a summer veg tart that will brighten up any plate. See method

  • Serves 6
  • 20 mins to prepare and 35 mins to cook
  • 423 calories / serving

Ingredients

  • 1 x 375g pack ready-rolled lighter puff pastry
  • 3 medium eggs, beaten
  • 250g tub ricotta
  • 20g (3/4oz) Parmesan, grated
  • 1 tbsp Dijon mustard
  • 5 salad onions, sliced
  • 1 tbsp mint, chopped
  • 2 tbsps parsley, chopped
  • 2 tbsp chives, chopped
  • 220g (7 1/2oz) fine beans
  • 150g (5oz) petit pois
  • 150g (5oz) broad beans
  • 100g (3 1/2oz) feta, crumbled
  • 1 tsp olive oil
  • 1 lemon, zested and juiced

Each serving contains

  • Energy

    1765kj
    423kcal
    21%
  • Fat

    24g 34%
  • Saturates

    12g 61%
  • Sugars

    4g 4%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 31.9g Protein 19.8g Fibre 3.9g

Method

  1. Preheat the oven to gas 5, 190°C, 170°C fan. Line a baking tray with nonstick paper. Lay the puff pastry on top. Score a line into the pastry 1cm (1/2in) in from the edge. Prick the inner base.
  2. Whisk the eggs with the ricotta, Parmesan and Dijon until smooth. Add the onions, mint, parsley and 1 tbsp chives. Season. Spoon into the pastry, within the scored line. Fold up the sides to create a lip. Cook for 20-25 minutes.
  3. Boil the fine beans for 4 minutes. Add the petit pois and broad beans after 2 minutes. Drain, then pod the broad beans.
  4. Put the veg in the tart, scatter over the feta and remaining chives. Drizzle over the oil.
  5. Cook for 5-10 more minutes.
  6. Top with the lemon zest and squeeze the lemon juice over.

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