This double cheese and spring vegetable tart is a rich, savory dish packed with creamy goat’s cheese, mature cheddar, tender asparagus, sweet peas, and fresh watercress. The flaky cheese-infused pastry creates a crisp and buttery base that perfectly complements the silky custard filling. Ideal for brunch, lunch, or a light dinner, this tart is elegant enough for entertaining yet simple enough for everyday cooking.
Why You’ll Love This Recipe
The pastry is extra flavorful thanks to the addition of mature cheddar cheese.
Creamy goat’s cheese pairs beautifully with fresh spring vegetables.
It can be prepared ahead of time, making it perfect for gatherings.
The tart looks impressive while being surprisingly easy to make.
The combination of textures — crisp pastry, creamy filling, and tender vegetables — is irresistible.
It works well warm or at room temperature.
Fresh asparagus and peas give the tart a vibrant seasonal flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500g shortcrust pastry
Plain flour, for dusting
25g mature cheddar cheese, finely grated
200g asparagus spears, woody ends removed
100g fresh podded peas or frozen peas
2 large eggs
100g crème fraîche
150ml double cream
Pinch of freshly grated nutmeg
100g fresh watercress
300g soft rindless goat’s cheese
Salt, to taste
Black pepper, to taste
Directions
Lightly flour a clean work surface and roll the shortcrust pastry into a rectangle. Sprinkle the grated cheddar evenly over the pastry, then fold it in half. Roll it out again into a circle large enough to fit a 25cm tart tin with a slight overhang around the edges.
Carefully place the pastry into the tart tin and press it gently into the corners. Chill in the refrigerator for 20 minutes to help prevent shrinking during baking.
Meanwhile, bring a saucepan of water to a boil. Add the asparagus and cook for about 3 minutes until just tender. Drain and immediately rinse under cold water to preserve the bright green color. If using fresh peas, cook them for 1 minute in boiling water and drain. Frozen peas can simply be thawed.
Preheat the oven to 200°C (180°C fan) or gas mark 6.
Remove the chilled tart shell from the refrigerator. Prick the base all over with a fork. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 30 minutes until the edges are lightly golden.
Remove the parchment and baking beans, then return the tart shell to the oven for another 10 to 15 minutes until the base becomes crisp and golden brown.
In a large mixing bowl, whisk together the eggs, crème fraîche, and double cream until smooth. Season with salt and black pepper, then add a small pinch of freshly grated nutmeg.
Scatter the peas and most of the watercress over the tart shell. Crumble half of the goat’s cheese evenly across the vegetables. Pour the cream mixture into the tart shell.
Arrange the asparagus spears neatly on top. Slice the remaining goat’s cheese and place the slices across the tart.
Bake for 25 to 30 minutes until the filling is just set and the goat’s cheese turns lightly golden.
Allow the tart to cool slightly before removing it from the tin. Trim any excess pastry edges if desired. Garnish with the remaining watercress and slice before serving.
Servings and timing
Servings: 8 slices
Prep Time: 30 minutes
Chill Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: Approximately 2 hours
Variations
Replace the goat’s cheese with feta for a saltier flavor.
Add caramelized onions for extra sweetness and depth.
Use spinach or arugula instead of watercress.
Swap asparagus for broccoli or zucchini depending on the season.
Add fresh herbs such as thyme, rosemary, or chives to the custard mixture.
Parmesan can be used instead of cheddar in the pastry for a nuttier taste.
Storage/Reheating
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a preheated oven at 180°C for about 10 minutes until warmed through and crisp again. Avoid microwaving if possible, as it may soften the pastry.
This tart can also be served cold or at room temperature, making it excellent for picnics and packed lunches.
FAQs
Can I make this tart ahead of time?
Yes, this tart can be made a day in advance and kept at room temperature or refrigerated.
Can I freeze the tart?
Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight before reheating.
What type of goat’s cheese works best?
Soft, rindless goat’s cheese works best because it melts smoothly into the filling.
Can I use store-bought pastry?
Absolutely. Ready-made shortcrust pastry saves time and still produces excellent results.
How do I prevent soggy pastry?
Blind baking the tart shell fully before adding the filling helps keep the pastry crisp.
Can I use different vegetables?
Yes, seasonal vegetables like spinach, mushrooms, or leeks work very well.
Is this tart suitable for vegetarians?
Yes, this recipe is completely vegetarian.
Can I serve this tart cold?
Yes, it tastes delicious cold or at room temperature.
What can I serve with this tart?
A fresh green salad or roasted vegetables pair beautifully with it.
Why did my custard crack?
Overbaking can cause the custard to crack. Remove the tart when the center is just set.
Conclusion
This double cheese and spring vegetable tart is a wonderfully rich and flavorful dish that celebrates fresh seasonal ingredients. The buttery cheddar pastry, creamy custard, tangy goat’s cheese, and vibrant vegetables create a balanced and elegant meal that works for any occasion. Whether served warm for dinner or cold for lunch the next day, this tart is guaranteed to impress with both its appearance and taste.
A rich and elegant savory tart featuring flaky cheddar-infused pastry, creamy goat’s cheese, tender asparagus, sweet peas, and fresh watercress baked in a silky custard filling.
Total Time:2 hours
Yield:8 slices
Ingredients
500g shortcrust pastry
Plain flour, for dusting
25g mature cheddar cheese, finely grated
200g asparagus spears, woody ends removed
100g fresh podded peas or frozen peas
2 large eggs
100g crème fraîche
150ml double cream
Pinch of freshly grated nutmeg
100g fresh watercress
300g soft rindless goat’s cheese
Salt, to taste
Black pepper, to taste
Instructions
Lightly flour a work surface and roll the shortcrust pastry into a rectangle.
Sprinkle the grated cheddar over the pastry, fold it in half, and roll it out again into a circle large enough for a 25cm tart tin.
Press the pastry into the tart tin and chill for 20 minutes.
Bring a saucepan of water to a boil. Cook the asparagus for 3 minutes, then rinse under cold water. Cook fresh peas for 1 minute if using.
Preheat the oven to 200°C (180°C fan) or gas mark 6.
Prick the pastry base with a fork. Line with parchment paper and baking beans or rice.
Blind bake for 30 minutes until lightly golden.
Remove the parchment and weights, then bake for another 10 to 15 minutes until crisp and golden.
In a bowl, whisk together the eggs, crème fraîche, and double cream until smooth.
Season with salt, black pepper, and a pinch of grated nutmeg.
Scatter the peas and most of the watercress over the tart shell.
Crumble half of the goat’s cheese over the vegetables.
Pour the cream mixture into the tart shell.
Arrange the asparagus on top and add slices of the remaining goat’s cheese.
Bake for 25 to 30 minutes until the filling is set and lightly golden.
Cool slightly, garnish with remaining watercress, slice, and serve.
Notes
Blind baking helps keep the pastry crisp and prevents sogginess.
The tart can be served warm, cold, or at room temperature.
Soft rindless goat’s cheese melts best into the filling.
Store leftovers in the refrigerator for up to 3 days.
Reheat slices in the oven to maintain crisp pastry.
This tart freezes well for up to 2 months.
Fresh herbs like thyme or chives make excellent additions.
