Take advantage of stunning springtime veg plucked fresh from the fields with this crisp veggie tart. Feed a crowd as a veggie main with buttered potatoes and salad leaves, or take on an early summer picnic – you won’t have leftovers!
Makes one 23cm tart
Cooking time: 1 hour plus 15 minutes prep
1 tbsp olive oil
1 shallot, peeled and finely chopped
200g garden peas, after shelling
1 bunch spring onions, finely sliced
1 bunch fresh mint, roughly chopped
284ml double cream
4 large organic eggs
350g shortcrust pastry, ready rolled or homemade
100g organic cheddar, grated
- Preheat the oven to 180°C/fan160°C/gas 4.
- Roll out the pastry on a lightly floured surface to a circle large enough to line a 23cm deep loose bottom fluted tart tin. Press the pastry into the grooves and line with baking paper and fill with rice or ceramic baking beans. Bake for 10 minutes then remove the beans or rice and bake for a further 5 minutes.
- In a small pan lightly fry the shallot until softened in a little olive oil. Blanche the peas in boiling salted water for 2 minutes, drain then run under cold water and drain again. Sprinkle the shallots and half the peas over the base of the tart tin. Use a small food processor or hand held processor to puree half the peas with a slug of olive oil, salt and pepper.
- Whisk the eggs in a large bowl with the cream, most of the cheese, seasoning and the chopped mint. With a baking tray under the tart tin (just in case!) add the egg mixture to the case and sprinkle with the last of the cheese.
- Bake for 30-35 minutes until just set and golden on top. Leave to cool before removing from the case and serving.