Meal inspiration: Summer vegetable tart

Need something summery and fresh to eat that is easy to make, and looks like you put in loads of effort? On the weekend I made this summery tart recipe from Sainsbury’s website for a family birthday lunch, and it went down a storm.

Summer vegetable tart-9

Summer vegetable tart-13

Summer vegetable tart-14I served it with ice cold crisp white wine, a fresh salad, homemade coleslaw and fresh bread dipped in baked camembert.

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Summer vegetable tart-19

Summer vegetable tart-17

Summer vegetable tart-16

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Summer vegetable tart-7

Summer vegetable tart-11

We also had some beetroot soup to add some spice and colour!

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Summer vegetable tart-25

To make the tart you’ll need:

  • 350g slender asparagus spears
  • 2 tbsp extra-virgin olive oil
  • 125g (about 1 bunch) spring onions, trimmed and thinly sliced
  • 1 x 375g pack ready rolled puff pastry
  • 200ml double cream
  • 2 medium eggs
  • 40g Parmesan, finely grated (or vegetarian alternative)
  • 1 garlic clove, crushed
  • a handful of mint leaves, finely chopped, plus a few baby leaves

1. Preheat the oven to 200°C, fan 180°C, gas 6. Trim off the woody ends of the asparagus. Bring a pan 
of water to the boil, then add the asparagus and cook for 4-5 minutes or until just tender. Tip into a colander and run under the cold 
tap. Leave to drain.

2. Heat the oil in a small frying pan, 
add the spring onions and a pinch 
of salt and cook for about 5 minutes until soft and sweet. Set aside.

3. Unroll the pastry and put it onto a large baking sheet. Use the tip of a knife to score a line all the way around, about 1.5cm in from the edge. Don’t cut all the way through: it’s just to form a rim for the tart. Prick the centre with a fork. Knock up the pastry. Cook for 20 minutes, then remove from the oven and press down the centre, leaving a raised 
rim around the outside.

4. Meanwhile, beat together the 
cream, eggs and grated Parmesan, with the garlic and some seasoning. 
Add the chopped mint and cooked spring onions.

5. When the pastry is ready, turn the oven down to 160°C, fan 140°C, 
gas 3. Pour the filling into the prepared pastry case. Arrange 
the asparagus tightly in lines on 
top and splash with olive oil.

6. Bake the tart in the oven for about 25-30 minutes, or until the top has puffed up a little. Drizzle 1 tablespoon of extra-virgin olive oil over the top and leave to cool for a few minutes, then slip on to a board. Scatter with the mint leaves and cut into slices.

I added some sliced courgette and peas for extra greenness – I just added them in with the asparagus to cook and arranged them on top of the tart.

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(I have taken this recipe from Sainsbury’s and adapted slightly – photos are my own)

What’s your go-to summer entertaining recipe?

2 Comments

  1. Kathy Whitford
    May 7, 2015 / 4:31 pm

    Yummy!! Will try this sometime!!! thanks Clairey! I like the blogs on home made food!!!

    • greeneyed
      Author
      May 7, 2015 / 6:57 pm

      Thank you Miss Whitford 🙂 xxx

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