starter
Spring Vegetable Tart
Info
Showcasing Spring vegetables, this surprisingly easy tart is a seasonal centrepiece. Delicious served as a light lunch or supper with baby new potatoes and a leafy green salad.
Ingredients
Method
Ingredients
FOR THE PASTRY
- 300g plain flour
- 200g butter, cold
- Generous pinch of Bart Cypriot sea salt flakes
- 100ml cold water
- 1 egg (lightly beaten)
FOR THE TART
- 4-6 baby courgettes
- 4 spring onions
- 4 spears of asparagus
- 6 whole radishes (with leaves)
- Handful of fresh peas
- 250g mascarpone
- 125g goats cheese
- 1tbsp wholegrain mustard
- 1 lemon (zested)
- Pinch of Bart sumac
- 1 egg (yolk only)
- Crack of Bart black pepper
FOR THE DRESSING
- 1tbsp honey
- 1tbsp lemon juice
- 2tbsp olive oil
- Pinch of Bart rock salt
- Crack of Bart black pepper
TO SERVE
- 1/2tsp Bart nigella seeds
- Pinch of Bart chilli flakes
- 1/2 lemon (zest only)
- Handful of wild rocket
- Handful of toasted hazelnuts
Method
- Start by making the pastry. In a large bowl, mix together the flour and salt. Cube the butter and add to the bowl. Rub the butter with your fingertips until the mixture dampens and resembles breadcrumbs. Roll into a sausage, wrap in clingfilm and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C/360°F/Gas Mark 4. Using a sharp knife or mandolin, slice the asparagus in half lengthways. Quarter the courgettes lengthways and quarter or halve the radishes, depending on their size. Trim the spring onions lengthways. Toss the vegetables in oil and lay on a baking tray. Season well and roast in the oven for 10 minutes.
- Once the pastry has chilled, roll out into a thickness of approximately 1cm. Trim into a square and place on a chilled baking tray. Roll out the trims and edge the square. Brush lightly with the beaten egg and prick with a fork. Place in the oven for 15 minutes, or until the pastry starts to turn golden. Remove and allow to cool for a few minutes.
- Whilst the pastry cools, mix the mascarpone, goats cheese, mustard, egg yolk, zest of half the lemon and pinch of sumac. Season well and then spoon gently into the pastry case. Lay the roasted veg on top, arranging as you wish. Return to the oven for a further 10-15 minutes.
- Whilst the tart cooks, blanch the peas by placing in a pan of boiling water for 90 seconds. Remove and add to a bowl of iced water. When the tart is ready to serve, scatter over the the peas, rocket, remaining lemon zest, pinch of nigella seeds and chilli flakes and handful of crushed nuts. Finish with a drizzle of the dressing. Delicious served hot or cold, with baby new potatoes and a fresh green leaf salad.
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