A tart to celebrate S P R I N G !
Buttery spelt pastry and a ‘to-die-for’ filling of mascarpone, asparagus and goats cheese.
The perfect picnic food so gather some friends, chill some wine and roll on warm spring days.
I love how the little peas ‘pop’ in your mouth with every bite and the leftover tart makes lovely leftovers.
Don’t be alarmed by the long method below, I am just being thorough. Both the filling and the pastry is easy to make.
To ensure the pastry doesn’t go soggy remember to drain the spinach really (really) well, the best way is to squeeze the cooled spinach in your hands until the spinach is completely dry. (See kitchen note below).
Getting Ahead: the pastry shell can be made a day ahead and you can also freeze the pastry shell up to 1 month ahead.
Seasonal Swaps: you can use any spring greens in the recipe, like chard or kale, moisture removed, just as you would the spinach. You can use broad beans instead of peas.
Zero Waste: you can make a delicious pavlova (recipe soon) with the egg whites!