Summer veg tart recipe
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
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 423.0kcal
- Fat
- 24g
- Saturates
- 12g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 31.9gProtein 19.8gFibre 3.9g
Method
- 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.
- 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.
- Boil the fine beans for 4 minutes. Add the petit pois and broad beans after 2 minutes. Drain, then pod the broad beans.
- Put the veg in the tart, scatter over the feta and remaining chives. Drizzle over the oil.
- Cook for 5-10 more minutes.
- Top with the lemon zest and squeeze the lemon juice over.
- See more Summer recipes
