I'm back :-) I did not intentionally plan on taking a blog break, but my Macbook decided to go into hospital and as such needed to get repaired or replaced. There are now apps where you can blog on your mobile, but I'm not such a big fan so decided to wait for it to fix before sharing posts, plus it was good taking a breather from blogging for two full weeks! Although I have not been blogging, I certainly have been cooking and reviewing. I am looking forward to sharing several giveaways, reviews and even a bbq off in the next coming weeks. At the start of summer we experienced a surge of glorious sunshine which for food lovers means so many things: al fresco dining, feel good foods and natural lighting perfect for all those foodie pictures.
This recipe, Spring garden green tart is everything summer should be: light, refreshing and seasonal. This tart from my go to tart and pastry book, Eric Lanlard's Tart It Up is quick, simple and easy to make, which means one thing: I must make this again.
Here is how my Spring garden green tart turned out:
Preparation time: 20 minutes, plus chilling.
Cooking time: 50 minutes
IngredientsButter, for greasing
Plain flour, for dusting
350g shortcrust pastry
200g green asparagus, ends trimmed
70g fresh garden peas
70g fresh broad beans
75 g Greek yoghurt
200 ml double cream
100 ml dry white wine
1 tbsp snipped chives
100g Parmesan cheese, freshly grated
Salt and freshly grounded black pepper
Butter a 26 x 20 cm rectangular tart tin, 3cm deep. Roll out the pastry on a lightly floured surface and use it to line the tin.
Lightly prick the base with a fork. Allow to rest in the refrigerator while preparing the filling.
Bring a saucepan of lightly salted water to the boil. Add the asparagus and cook for 5 minutes, or until cooked but still firm. Remove with a slotted spoon and refresh under cold running water. Repeat with the peas, cooking them for 3 minutes, then the broad beans, cooking them for 5 minutes.
Meanwhile, preheat the oven to 180c/gas mark 4.
Beat the eggs in a bowl and add the yogurt, cream, wine and finally the fresh herbs. Beat well to blend, then season with salt and pepper.
Cover the bottom of the pastry case with half of Parmesan and arrange the asparagus, peas and beans over the top in an attractive way. Sprinkle over the rest of the Parmesan. Carefully pour over the egg mixture - it should come right to the top. Bake in the oven for 30-35 minutes, or until set and nicely golden.