by Alice Lyons
Today’s #MeatfreeMonday dish comes courtesy of Lifestyle Food and, in their words, ‘looks and tastes like a morning walk through a beautiful vegetable garden.’
Butter, for greasing
Plain flour, for dusting
350g shortcrust pastry
200g green asparagus with ends trimmed
70g fresh garden peas
70g fresh broad beans
75ml Greek yoghurt
200ml double cream
100ml dry white wine
1 tbsp fresh lemon thyme leaves
1 tbsp snipped chives
100g Parmesan cheese, freshly grated
Salt and black pepper, freshly ground
- Butter a 26 x 20cm rectangular tart tin, 3cm deep.
- Roll out the pastry on a lightly floured surface and use it to line the tin.
- Lightly prick the base with a fork. Allow to rest in the refrigerator while preparing the filling.
- Bring a saucepan of lightly salted water to the boil. Add the asparagus and cook for 5 minutes, or until cooked but still firm. Remove with a slotted spoon and refresh under cold running water. Repeat with the peas, cooking them for 3 minutes, then the broad beans, cooking them for 5 minutes.
- Meanwhile, preheat the oven to 180°C (fan 160°)/350°F/gas mark 4.
- Beat the eggs in a bowl and add the yoghurt, cream, wine and finally the fresh herbs. Beat well to blend, then season with salt and pepper.
- Cover the bottom of the pastry case with half the Parmesan and arrange the asparagus, peas and beans over the top in an attractive way. Sprinkle over the rest of the Parmesan. Carefully pour over the egg mixture – it should come right to the top. Bake in the oven for 30–35 minutes, or until set and nicely golden.
- Serve this lovely tart with a celeriac remoulade and a few thin slices of baked ham.