A Vegetable Tart That Reminds Us That Spring Has Sprung
- 3 sheets filo pastry
- 12 large sorrel leaves
- 1/3 cup rocket leaves (arugula)
- 6 spears asparagus
- 1/5 cup baby spinach leaves
- 1 medium courgette
- 8 spring onions
- 4 tablespoons butter
- 1 tablespoon chopped chervil
- 1 tablespoon chopped parsley
- 4 tablespoons creme fraiche
- 4 tablespoons grated gruyere cheese
- 2 egg yolks
- Pre-heat the oven to 350 F.
- Slice the asparagus and courgette thinly lengthways on a mandolin, place a pan of salted water onto the heat and bring to a boil.
- Place the strips of asparagus into the water, remove after 10 seconds and place straight into iced water to cool.
- Repeat the same process for the courgette and dry both of them well on kitchen paper.
- Cook the peas until just soft (approximately 2-3 minutes), refresh in iced water and dry on kitchen paper.
- Place a shallow pan on low to medium heat, then add half the butter.
- Once it has just melted, add the spring onions and season with salt and pepper.
- Cook briefly for 2-3 minutes until just cooked and place onto a tray to cool.
- Mix this with the egg and creme fraiche mixture in a bowl.
- Melt the remaining butter, take a sheet of filo and brush all over on one side.
- Place another sheet on top and brush again with butter.
- Place the last sheet on top and brush with butter.
- Cut this into four equal rectangles, place another baking tray on top to keep the filo flat and bake these at 350 F for approximately 15 minutes until golden and crispy.
- Spread the spring onion and egg mixture onto the bottom of the filo, then lay on the sorrel and spinach leaves.
- Add the vegetables, courgette, asparagus, peas and rocket leaves last, sprinkle over some extra cheese and bake at 340 F for 8-10 minutes.
pastry, sorrel leaves, rocket, asparagus, baby spinach leaves, courgette, onions, butter, chervil, parsley, creme fraiche, gruyere cheese, egg yolks
Taken from www.foodrepublic.com/recipes/a-vegetable-tart-recipe-that-reminds-us-that-spring-has-sprung/ (may not work)