Description
This Double Cheese & Spring Vegetable Tart combines a crisp shortcrust pastry filled with a luscious mixture of eggs, crème fraîche, double cream, fresh peas, asparagus, and two types of cheese — mature cheddar and soft rindless goat’s cheese. It’s a delightful, savory tart perfect for a light lunch or a stylish brunch. The pastry is enriched by the cheese folded in before chilling and baking, while the creamy custard filling is studded with tender spring vegetables and a fresh watercress garnish.
Ingredients
Scale
Pastry
- 500g block shortcrust pastry
- Plain flour, for dusting
- 25g mature cheddar, finely grated
Vegetables & Cheese
- 200g asparagus spears, woody ends trimmed
- 100g fresh podded or frozen peas
- 100g watercress
- 300g or 2 logs of soft, rindless goat’s cheese
Custard Filling
- 2 eggs
- 100g crème fraîche
- 150g double cream
- Whole nutmeg, for grating
Instructions
- Prepare the Pastry: Roll out the shortcrust pastry on a lightly floured surface into a rectangle. Scatter the finely grated mature cheddar evenly over the pastry, then fold the pastry in half. Roll out the pastry again into a circle that will fit a 25cm tart tin with a bit of overhang. Chill the pastry for 20 minutes to firm up before baking.
- Cook the Vegetables: Bring a pot of boiling water to a boil. Cook the asparagus spears for 3 minutes, then drain and refresh under cold running water to stop the cooking. Cook the fresh peas in boiling water for 1 minute or thaw frozen peas accordingly. Set aside.
- Blind Bake the Pastry: Preheat the oven to 200°C (180°C fan)/gas mark 6. Prick the base of the chilled pastry well with a fork. Line the tart tin with baking parchment and fill with baking beans to prevent the base from puffing up. Bake the pastry for 30 minutes. Then remove the parchment and beans, prick the base again if puffed, and bake for an additional 10-15 minutes until the base is biscuit-brown and crisp.
- Make the Custard Mixture: In a bowl, beat the eggs, then whisk in the crème fraîche and double cream. Season the mixture with salt and freshly ground black pepper, and grate in a pinch of nutmeg to add a warm aroma.
- Assemble the Tart: Scatter most of the watercress and the peas over the baked pastry base. Crumble half of the soft rindless goat’s cheese evenly on top. Pour the creamy egg mixture over the filling. Lay the cooked asparagus spears on top. Finally, slice the remaining goat’s cheese and arrange it on the tart to create a golden topping as it bakes.
- Bake the Filled Tart: Return the tart to the oven and bake at 200°C (180°C fan)/gas mark 6 for 25-30 minutes, or until the custard has just set and the cheese topping is golden brown.
- Cool and Serve: Allow the tart to cool in the tin slightly. Then trim any overhanging pastry edges and carefully remove the tart from the tin. Scatter the remaining watercress over the tart for a fresh finish. Cut into slices and serve warm or at room temperature. The tart can be made up to a day in advance and left out of the fridge to keep the pastry crisp.
Notes
- You can customize the pastry by folding other hard grated cheeses like parmesan or add fresh herbs such as thyme or rosemary for different flavor profiles.
- Make sure to prick the pastry base thoroughly before blind baking to avoid puffing up.
- Refreshing the cooked asparagus and peas under cold water stops the cooking immediately and preserves their vibrant color and texture.
- Serve slightly warm or at room temperature for the best texture and flavor.
- The tart can be prepared a day ahead but keep it out of the fridge to avoid soggy pastry.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: spring vegetable tart, cheese tart, goat cheese tart, asparagus tart, pea tart, savory tart, brunch recipe, shortcrust pastry tart
