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Double Cheese & Spring Vegetable Tart

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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

  1. Lightly flour a work surface and roll the shortcrust pastry into a rectangle.
  2. 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.
  3. Press the pastry into the tart tin and chill for 20 minutes.
  4. 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.
  5. Preheat the oven to 200°C (180°C fan) or gas mark 6.
  6. Prick the pastry base with a fork. Line with parchment paper and baking beans or rice.
  7. Blind bake for 30 minutes until lightly golden.
  8. Remove the parchment and weights, then bake for another 10 to 15 minutes until crisp and golden.
  9. In a bowl, whisk together the eggs, crème fraîche, and double cream until smooth.
  10. Season with salt, black pepper, and a pinch of grated nutmeg.
  11. Scatter the peas and most of the watercress over the tart shell.
  12. Crumble half of the goat’s cheese over the vegetables.
  13. Pour the cream mixture into the tart shell.
  14. Arrange the asparagus on top and add slices of the remaining goat’s cheese.
  15. Bake for 25 to 30 minutes until the filling is set and lightly golden.
  16. 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.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 3 g
  • Sodium: 430 mg
  • Fat: 38 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 3 g
  • Protein: 14 g
  • Cholesterol: 115 mg

Find it online: https://cooksplash.com/double-cheese-spring-vegetable-tart/