Summer Vegetable Tart
This Summer Vegetable Tart is a thing of beauty! Goats cheese, mascarpone, pea puree and broad beans, peas, spring onions, garlic, chives, pea shoots, flowers and pastry bring layers of flavour and texture!
Ingredients
- 2 pre-made pastry cases, filo fried
- 200g goat cheese rounds
- 150g mascarpone
Pea Puree
- 500g frozen peas
- 50g butter
- salt and pepper
Vegetables
- 100g broad beans
- 100g fresh peas
- 2 spring onions, sliced
- ½ clove garlic
- Few chives, chopped
- 25g butter
- Peas shoots and flowers to garnish
Method
Put the frozen peas in a pan with the butter, cover in water, bring to the boil then puree until smooth. Season.
Put the broad beans, peas, onions, garlic and butter in a pan with a splash of water. Cook for 2 minutes then season and finish with the chives. Most of the water should have gone.
Fill the base of the tart with pea puree, sit goats cheese on top, cover in veg, dot with mascarpone and pipe more pea puree. Finish with a layer of veg top with flowers and pea shoots.
Ingredients
- 2 pre-made pastry cases, filo fried
- 200g goat cheese rounds
- 150g mascarpone
Pea Puree
- 500g frozen peas
- 50g butter
- salt and pepper
Vegetables
- 100g broad beans
- 100g fresh peas
- 2 spring onions, sliced
- ½ clove garlic
- Few chives, chopped
- 25g butter
- Peas shoots and flowers to garnish
Method
Put the frozen peas in a pan with the butter, cover in water, bring to the boil then puree until smooth. Season.
Put the broad beans, peas, onions, garlic and butter in a pan with a splash of water. Cook for 2 minutes then season and finish with the chives. Most of the water should have gone.
Fill the base of the tart with pea puree, sit goats cheese on top, cover in veg, dot with mascarpone and pipe more pea puree. Finish with a layer of veg top with flowers and pea shoots.
