RISK: AND THEN THE DAY CAME WHEN THE RISK TO REMAIN TIGHT IN BUD WAS MORE PAINFUL THAN THE RISK IT TOOK TO BLOSSOM. Anais Nin
This Beautiful Tart celebrates the transition into Spring. Verdant and fresh but still clinging to that comfort of winter foods. A bridge between stews and salads…
180g Plain Flour
100g Unsalted Butter, cut into 1 cm cubes, fridge cold
¼ tsp Salt
¼ tsp Cracked Black Pepper
1 Egg Yolk mixed with 2 tbsp Iced Water
40g Parmesan, finely grated
3 Large Eggs
220gl Single Cream
100g Greek Yogurt (full fat)
100g Asparagus Tips
100g Frozen Peas, defrosted
150g Salted Cheddar, grated
Handful Wild Garlic leaves, roughly chopped
½ tsp Fine Salt
1 tsp Cracked Black Pepper
1. Begin with the pastry. Add the flour and butter to a large bowl and rub in with your fingertips until the mixture resembles coarse sand. Add the salt, pepper and parmesan and mix through.
2. Add the egg yolk and water and cut through with a knife until you have a shaggy dough. Bring together into a disc with your hands, wrap and chill for 1 hour.
3. Roll the pastry to just thinner than a pound coin and line an 8” tart tin. Cover and chill for at least 4 hours to allow the gluten to relax.
4. Preheat oven 180C. Line with baking paper and beans and blind bake for 20 minutes, remove the paper and beans and bake 5 minutes more, or until the top feels dry. Remove and reduce the oven to 160C.
5. Beat the eggs with the cream and yogurt, then mix in the salt, wild garlic, cheese, and pepper.
6. Add your asparagus and peas to your pastry shell and pour over the creamy mixture, right to the top. Bake for 30-40 minutes, or until set.
7. Allow to cool then serve in wedges with a fresh, spring salad.