Summer Greens Tart
500g (1lb 2oz) shortcrust pastry
6 large free-range egg yolks
300g (10oz) soft goats’ cheese
200ml (7fl oz) double cream
pinch of nutmeg
200g (7oz) field fare frozen broad beans
200g (7oz) asparagus tips, trimmed
150g (5oz) field fare frozen peas
1tbsp Parmesan (or vegetarian equivalent), finely grated
You will need a 26cm (10in) round fluted tart tin, and baking beans.
Heat the oven to 190C, 170C fan, 375F, gas 5. For the base, roll the pastry out to the thickness of a £1 coin and line the tart tin, then line with foil and fill with baking beans. Bake blind for 20 minutes, then remove the baking beans and foil, and bake for a further 5 to 10 minutes.
Meanwhile, beat the egg yolks, 200g (7oz) of the cheese, the cream and nutmeg until smooth, season then set aside.
Turn down the oven temperature to 150C, 130C fan, 300F, gas 2. Pour the egg filling into the tart case and arrange the broad beans, asparagus and peas in it. Top with pieces of the remaining goats’ cheese and the Parmesan. Bake for 40 minutes, until the filling is set and slightly golden. Serve immediately, or allow to cool to room temperature. Serve with a green salad.
Many thanks to www.womanandhome.com for this recipe.