Spring Vegetable Tart
- Replies 4
Spring is coming and what a better way than to share this tasty and light Tart
INGREDIENTS
Pastry
1 cup plain flour
Pinch of salt
125g cold butter cut into pieces
3 tablespoons parmesan cheese
1 egg
1 tablespoon cold water.
Filling.
300 grams baby vegetables eg spinach , carrots, asparagus, leaks, peas ect
300mls thickened cream
125 g cheddar cheese, grated
2 eggs plus 3 egg yolks ( see hint)
handful of fresh parsley
Salt n pepper 2 pinches
Method
BASE
1. Grease a 25 cm tart tin.
Sift the flour and salt into a food processor , add butter and pulse to combine, then tip into a large bowl and add parmesan cheese.
2. Mix egg and water together in a small bowl. Add egg mixture to flour mixture and work into a soft dough.
3. Place dough on floured bench and roll out to 8 cm larger than tin. Gradually lift dough into tin and trim top with a knife.
4. Put a piece of baking paper into pastry case and fill with either dried beans or rice and refrigerate for 30 minutes.
5. Preheat oven 200 C or 220 C fan-forced and blind bake tart case for 15 minutes, then remove beans or rice and paper and bake tart case for a further and remove from oven .
Reduce heat to 180 C or 200 C fan-forced.
FILLING
1. Cut vegetables into small bite sized pieces. Blanch in boiling water. Drain and cool.
2. Put cream into a saucepan and bring to a simmering point
3. Place the cheese, the eggs and egg yolks in a heatproof bowl and pour the warm cream over the egg and cheese mixture abd mix well , season with salt n pepper and chopped parsley.
4. Arrange vegetables in tart case and pour cream / egg mixture over vegetables and bake in oven for 35 to 40 minutes.
Cool slightbefore cutting and serving.
NOTES.
1. purchased a shop pastry case if you want a short cut.
2. I always make a pavlova when I make this so I'm not wasting the 3 egg whites.
Blanching is bring pot of water to boil then add vegetables for 3 minutes then strain and run under cold water
I will add an easy pavlova recipe
INGREDIENTS
Pastry
1 cup plain flour
Pinch of salt
125g cold butter cut into pieces
3 tablespoons parmesan cheese
1 egg
1 tablespoon cold water.
Filling.
300 grams baby vegetables eg spinach , carrots, asparagus, leaks, peas ect
300mls thickened cream
125 g cheddar cheese, grated
2 eggs plus 3 egg yolks ( see hint)
handful of fresh parsley
Salt n pepper 2 pinches
Method
BASE
1. Grease a 25 cm tart tin.
Sift the flour and salt into a food processor , add butter and pulse to combine, then tip into a large bowl and add parmesan cheese.
2. Mix egg and water together in a small bowl. Add egg mixture to flour mixture and work into a soft dough.
3. Place dough on floured bench and roll out to 8 cm larger than tin. Gradually lift dough into tin and trim top with a knife.
4. Put a piece of baking paper into pastry case and fill with either dried beans or rice and refrigerate for 30 minutes.
5. Preheat oven 200 C or 220 C fan-forced and blind bake tart case for 15 minutes, then remove beans or rice and paper and bake tart case for a further and remove from oven .
Reduce heat to 180 C or 200 C fan-forced.
FILLING
1. Cut vegetables into small bite sized pieces. Blanch in boiling water. Drain and cool.
2. Put cream into a saucepan and bring to a simmering point
3. Place the cheese, the eggs and egg yolks in a heatproof bowl and pour the warm cream over the egg and cheese mixture abd mix well , season with salt n pepper and chopped parsley.
4. Arrange vegetables in tart case and pour cream / egg mixture over vegetables and bake in oven for 35 to 40 minutes.
Cool slightbefore cutting and serving.
NOTES.
1. purchased a shop pastry case if you want a short cut.
2. I always make a pavlova when I make this so I'm not wasting the 3 egg whites.
Blanching is bring pot of water to boil then add vegetables for 3 minutes then strain and run under cold water
I will add an easy pavlova recipe
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