Pea & asparagus tart

Pea & asparagus tart

A light and delicious tart that's filled with the flavours of spring. Perfect with salad and makes for great leftover lunches!

3 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare35 mins
  • Cook35 mins
  • Total time1 hr 10 mins
  • Pluschilling

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Ingredients

FOR THE PASTRY

  • 225g plain flour
  • 100g unsalted butter
  • 3 tbsp grated Parmigiano Reggiano
  • ¼ tsp cracked black pepper
  • 230g asparagus, trimmed
  • 190g fresh peas
  • 1 bunch salad onions, chopped into thirds
  • 1 tbsp butter
  • 170ml pot single cream
  • 3 Clarence Court Burford Brown Free Range Eggs
  • 50g Gruyère cheese
  • ½ x 25g pack fresh chives, snipped
  • 75g bag pea shoots

FOR THE DRESSING

  • 1 tbsp white balsamic vinegar
  • 3 tbsp rapeseed oil
  • 1 tbsp Dijon mustard

Method

  1. Preheat a baking sheet in an oven to 200°C, gas mark 6. Whizz the pastry ingredients in a food processor with 3-4 tbsp of cold water until just coming together as a ball.

  2. Roll out the pastry on a lightly floured surface to the thickness of a pound coin, use to line a 24cm-deep tart tin. Place in the fridge to rest and chill for at least 30 minutes.

  3. Once rested, line the pastry case with baking parchment and fill with baking beans. Place in the oven to blind bake on the preheated oven sheet for 20 minutes. Remove the parchment at 15 minutes, and continue to cook until golden

  4. Bring a large pan of water to a boil and quickly cook the asparagus for 2 minutes, until just tender. Add the peas for the last minute. Remove from the pan and refresh under cold water to stop the cooking. Place on a clean tea towel to dry, then chop the asparagus into 3cm pieces.

  5. Sauté the salad onions with the butter in a small frying pan until soft but not coloured. Scatter them and the peas over the tart’s base, followed by the asparagus. Stir the cream, eggs and Gruyère together in a jug, pour over the vegetables and scatter with the chives.

  6. Place in the oven to bake and set for 30-35 minutes until golden. Leave to serve at room temperature. Whisk the dressing ingredients together, toss the pea shoots in the dressing and pile on top of the tart. Serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,354kJ/ 565kcals

Fat

39g

Saturated Fat

19.1g

Carbohydrates

36.2g

Sugars

4.5g

Fibre

3.9g

Protein

17.4g

Salt

0.8g

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