Skip to content
Summer veg tart recipe

Summer veg tart recipe

14 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
  • Vegetarian

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.

See more Summer recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.