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Spring Vegetable Tart

Here's how you make Spring Vegetable Tart
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  • Servings: 6
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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