Spring Vegetable Tart
Ingredients:
1 sheet of shortcrust pastry, thawed
6 eggs
300ml cream
120g spinach, lightly wilted
1 leek, thinly sliced and cooked
1/2 cup baby peas, thawed
2 spring onions, thinly sliced
100g cherry bocconcini
100g feta, roughly crumbled
50g parmesan, shredded
Chives, finely sliced
Method:
Preheat oven to 180’C. Grease a round tart tin with olive oil or butter.
Place the pastry in the tin and flatten sides and base ensuring there are no gaps or holes. As it is a circle, you can use the overhanging pastry to fill the other gaps on the side. Using a fork, prick the base all over, 5-6 times. Line pastry with baking paper and use baking weights, rice or dried beans or a small plate to blind bake the pastry for 15 minutes. Take the weight and baking paper off and bake for a further 10 minutes.
Once pastry is semi-cooked, remove from oven. In a bowl, whisk together eggs, cream, salt and pepper. Place aside.
Add all vegetables and herbs to the pastry, evenly spreading them out. Top with boccincini and feta. Pour egg mixture over the top. Sprinkle parmesan on top.
Bake for 40-45 minutes or until golden and firm. Serve warm or cold.
