This tart is perfect for summer days, hopefully when we can eat outside!
You can use ready to roll pastry or make your own, there is a link to my Easy Pastry at the bottom of this recipe!
Serves 6 Approx 42p per serving
Prep time 30 minutes Cooking time (inc pastry cooking) 1 hour
1/2 bunch spring onions, chopped
60g broccoli, broken into small florets & cooked until just tender
80g frozen peas, defrosted
1 block shortcrust pastry (or make your own see recipe at the bottom of this page)
150ml double cream
2 egg yolks
Salt & Pepper
Pre-heat the oven-180Fan/200C/Gas6
Roll out the pastry to about the thickness of £1 coin.
Use the pastry to line a 20cm loose bottomed tart or cake tin. Prick the base with a fork.
Line with foil or baking paper then fill with baking beans or dried beans/rice.
Chill the pastry in the fridge for 30 mins to prevent it from shrinking while cooking.
Remove the pastry case from the fridge, place the tin on a flat baking tray & bake for 15 minutes.
Whisk together the milk, cream & egg yolks. Season well with salt & pepper & set aside.
Remove the pastry case from the oven.
Take out the beans & brush the base of the pastry case with beaten egg. Return to the oven for a further 15 minutes.
Remove the case from the oven & allow to cool for a few minutes.
Put the peas & spring onions into the pastry case then add the broccoli making sure you have an even layer.
Carefully pour over the egg & cream mixture.
Place in the oven for 30 minutes or until the filling has set. If it looks like the pastry is getting too browned put some foil over the tart.
Once cooked, remove the tart from the oven & allow to cool.
Best served just warm or cold.
For my Easy Pastry recipe click here!