Spring vegetable tarte fine recipe
A filo pastry tart from Tom Aikens, packed full of fresh herbs, spring vegetables and cheese.
Ingredients
- 3 sheets of filo pastry
- 12 large sorrel leaves
- 80 g rocket leaves
- 6 spears of asparagus
- 50 g baby spinach leaves
- 80 g shelled fresh peas
- 1 medium courgette
- 8 spring onions
- 60 g butter
- 3 sheets of filo pastry
- 12 large sorrel leaves
- 2.8 oz rocket leaves
- 6 spears of asparagus
- 1.8 oz baby spinach leaves
- 2.8 oz shelled fresh peas
- 1 medium courgette
- 8 spring onions
- 2.1 oz butter
- 3 sheets of filo pastry
- 12 large sorrel leaves
- 2.8 oz rocket leaves
- 6 spears of asparagus
- 1.8 oz baby spinach leaves
- 2.8 oz shelled fresh peas
- 1 medium courgette
- 8 spring onions
- 2.1 oz butter
- 1 tbsp chopped chervil
- 1 tbsp chopped parsley
- 60 g crème fraiche
- 60 g grated gruyère cheese
- 2 egg yolks
- 1 tbsp chopped chervil
- 1 tbsp chopped parsley
- 2.1 oz crème fraiche
- 2.1 oz grated gruyère cheese
- 2 egg yolks
- 1 tbsp chopped chervil
- 1 tbsp chopped parsley
- 2.1 oz crème fraiche
- 2.1 oz grated gruyère cheese
- 2 egg yolks
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/360°F/gas mark 4. Mix the chervil, parsley, crème fraiche, 30g/1oz of the gruyère cheese and egg yolks together in a bowl, then set aside.
- Slice the asparagus and courgette thinly lengthways on a mandolin, place a pan of salted water onto the heat and bring to a boil. Place the strips of asparagus into the water and remove after 10 seconds and straight into iced water to cool. Repeat the same process for the courgette and dry both of them well on kitchen paper.
- Cook the peas until just soft (approximately 2-3 minutes) and refresh in iced water and dry on kitchen paper. Place a shallow pan on a low to medium heat then add half the butter, once it has just melted, add the spring onions and season with salt and pepper. Cook briefly for 2-3 minutes until just cooked and place onto a tray to cool. Mix this with the egg and crème fraiche mixture in a bowl.
- Melt the remaining butter and then take a sheet of filo and brush all over on one side. Place another sheet on top and brush again with butter. Place the last sheet on top and brush with butter. Cut this into four equal rectangles, place another baking tray on top to keep the filo flat, and bake these at 180°C/360°F/gas mark 4 for approx 15 minutes till golden and crispy.
- Spread the spring onions and egg mixture (see step 1) onto the bottom of the filo, then lay on the sorrel and spinach leaves. Add the vegetables, courgette, asparagus, peas and the rocket leaves last, sprinkle over the extra gruyère cheese and bake at 170°C/340°F/gas mark 3 for 8-10 minutes.
Extracted from ‘Easy’ by Tom Aikens (Ebury, £25)
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