Embrace the warmer months with a summer veg tart that will brighten up any plate.
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.
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.
Boil the fine beans for 4 minutes. Add the petit pois and broad beans after 2 minutes. Drain, then pod the broad beans.
Put the veg in the tart, scatter over the feta and remaining chives. Drizzle over the oil.
Cook for 5-10 more minutes.
Top with the lemon zest and squeeze the lemon juice over.
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