Spring Vegetable Tartlets Recipe

A Step-by-Step Recipe for Spring Vegetable Tartlets

 

With the days lengthening and Spring finally here, we’re looking forward to long, relaxed lunches with family and friends. Last month we shared our top tips for creating a beautiful Spring table setting. In this post, we’re bringing you the perfect recipe to complement your Spring table: easy-to-make Spring Vegetable Tartlets. Topped with vibrant green asparagus, sweet popping peas and peppery roquette they are perfect for relaxed weekend entertaining!

INGREDIENTS (makes 4 individual tartlets):

for the pastry cases…..
250g Shortcrust pastry
Knob of butter (for greasing cases)
Flour (for rolling out pastry)

for the filling….
3 tablespoons of crème fraîche
3 tablespoons of cream cheese
Handful of fresh mint – chopped finely
Zest of 1 lemon
Salt & Pepper

for the topping….
Asparagus – approx. 12 spears
3 Spring onions
Cup of frozen peas
Handful of fresh roquette
Teaspoon of olive oil

Start by greasing your tartlet cases with melted butter. You could of course make one large tart but I’ve got a bit of a soft spot for these pretty fluted tartlet cases.

Roll out and line your cases with the shortcrust pastry and prick the bottoms with a fork. Use baking parchment and baking beans to prepare the cases for blind baking.

Cook the pastry at 180 degrees (fan assisted oven) for approximately 15 minutes or until they’re golden brown. Remove from the oven and leave the pastry to cool.

While the pastry is cooling, prepare your filling. I chose to use asparagus, peas and spring onions but you could of course add in a variety of green vegetables – courgettes, broccoli, french beans… whatever takes your fancy or is in your fridge.

Chop and sauté your chosen vegetables in a little bit of olive oil until just cooked – you want them to have bit of bite. Season with salt and pepper. Mix together the crème fraîche, cream cheese, lemon zest, chopped mint, salt & pepper.

Divide this filling between the 4 pastry cases and spread evenly across the pastry bases. Top the cases with your sautéed vegetables and some lovely fresh roquette. Enjoy!

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