Spring Vegetable Tart Recipe

"Posted for You Want What?! A Recipe Posting Game 2014/2015. Please note our pastry sheets are about 22cm to 24cm square. Please note have not included chill time in the preparation time."

Original is 6 servings

Metric US

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Ingredients

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300 grams frozen shortcrust pastry (1 1/2 sheets, thawed)
300 grams pumpkin (butternut squash, cubed)
1 tablespoon olive oil (extra-virgin)
1/2 cup broad beans (podded, blanched and peeled)

1/4 cup green peas (fresh or frozen)
150 grams ricotta cheese (firm, crumbled)
2 large eggs (whisked)
3/4 cup thickened cream

Nutritional

Serving Size: 1 (190.3 g)
Calories 580.1
Total Fat - 38.4 g
Saturated Fat - 13.2 g
Cholesterol - 116.2 mg
Sodium - 464.6 mg
Total Carbohydrate - 43.2 g
Dietary Fiber - 2.2 g
Sugars - 10.7 g
Protein - 16 g
Calcium - 307.1 mg
Iron - 2.3 mg
Vitamin C - 3.7 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 200C

Step 2

Line a 34cm x 11cm fluted tart pan with pastry and chill for 15 minutes and then trim edges.

Step 3

Line with baking paper and fill with baking weights or rice and blind bake for 10 minutes and then remove weight or rice (put rice in a jar or container to use for future blind baking) and then bake for a further 10 minutes.

Step 4

Reduce oven temperature to 180C.

Step 5

Toss pumpkin with oil on an oven tray and bake for 25 minutes and then cool for 5 minutes.

Step 6

Arrange pumpkin, beans and peas in the tart shell and sprinkle with the ricotta and then pour over the combined remaining ingredients and bake for 30 minutes and then serve.