Perfectly Roasted Spring Vegetable Tart
Celebrate the season with this stunning, savory tart featuring the freshest spring vegetables on a flaky, buttery crust.
Ingredients
For the Crust:
- 250g all-purpose flour
- 150g cold butter, cubed
- 1 egg
- Pinch of salt
- 2 tbsp ice water
For the Filling:
- 200g ricotta cheese
- 100g goat cheese
- 1 lemon, zested
- Fresh thyme
Vegetables:
- 1 bunch asparagus
- 200g baby carrots
- 100g peas
- Olive oil
- Salt & pepper
Instructions
Make the Pastry
Pulse flour and butter in a food processor until it looks like breadcrumbs. Add the egg and water, pulsing until a dough forms. Chill for 30 minutes.
Pre-roast Vegetables
Toss asparagus and carrots in olive oil, salt, and pepper. Roast at 200°C for 10-12 minutes until slightly softened but still vibrant.
Blind Bake
Roll out the pastry and line a tart tin. Prick with a fork, line with parchment and pie weights, and bake for 15 minutes.
Prepare Filling
In a bowl, mix ricotta, goat cheese, lemon zest, and thyme until smooth. Season to taste.
Assemble
Spread the cheese mixture over the pre-baked tart base. Arrange the roasted vegetables and peas on top in a decorative pattern.
Final Bake
Bake the assembled tart for another 15-20 minutes until the pastry is golden and the vegetables are perfectly tender.
Nutrition Facts
* Based on a 2,000 calorie diet.