Spring Vegetable Tartlet

By Sofia Gallo

I love Scandinavian cuisine and its freshness. Their advocacy for using seasonal ingredients is second to none, and their flair for open sandwiches, is my envy.

This puff pastry tart, is the exceptional centrepiece for your spring tables, and also a great addition to your picnic baskets. My version has the addition of already poached salmon for ease and a nod to the Northern Seas, but it can be left vegetarian and be the perfect accompaniment to your chosen protein. Make it decadent by adding some caviar to a dollop of more sour cream on the side.

Kitchen tools needed: chopping board, knife or mandolin

Serves: 4 as a side

Prep: 15 min Bake: 20+20 min

Difficulty: Easy

Ingredients:

  • 1 pack of pre-rolled puff pastry – taken out of the fridge about 15 minutes before baking
  • 100 g fine beans – string and tipped removed
  • 150 g asparagus tips
  • 200 g courgettes
  • 100 g long stem broccoli tips
  • 4 tbsp light olive oil
  • Salt and pepper to taste

For egg and cheese mix

  • 3 medium eggs
  • 100 g soured cream
  • 150 g preferred soft cheese
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • Basil leaves for decoration

Method: 

  1. Pre-heat your oven to 200°C/Gas Mark 6. Prepare your vegetables, clean the courgettes and slice or use the mandolin to make some ribbons. If using baby courgettes, cut them lengthwise in 4. Clean the broccoli tips and cut in half lengthwise if too broad.
  2. Place all your vegetables into a bowl and season, using your hands to ensure they are well oiled. Place them onto a baking tray lined with parchment paper.
  3. For the pastry, roll this and place onto a baking tray. With a pointed knife, score a 1cm board along the sides. Beat the eggs and glaze the boarders.
  4. Place both trays into the pre-heated oven with the vegetables being on the top shelf and bake for about 20 minutes or until the vegetables are slightly tender and the pastry would be golden and puffed up. In the meantime, add the rest of the ingredients of the cheese mix, to your beaten eggs.
  5. Once the pastry has been taken out of the oven, with the back of a spoon, push the centre down to leave a slight edge.
  6. Spread the egg and cheese mix onto the centre of the tart, trying to avoid the boarders, spread the vegetables on top and bake for another 20 minutes or until the filling has set.
  7. Enjoy hot or cold, I added already poached and flaked salmon, extra soured cream on the side and some caviar. Sprinkle with fresh basil leaves before serving.

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