This is a simple and versatile recipe that can really make the most of all of those Spring vegetables. Delicious served hot or cold, but the real magic happens when you serve warm with a dollop of homemade chutney!
For the Pastry (not included in your box)
500g plain flour
250g butter/vegetable shortening
Generous pinch of salt
200ml cold water
For the filling
6 eggs (included for those with an egg add on to their membership)
A good splash of milk
Your spring vegetable mix
A generous sprig of chopped sage
2 green onions
Optional: 1 level tsp English mustard and a dusting of nutmeg
For the pastry put your flour in a large mixing bowl, add a good pinch of salt, stir lightly and chop your fat into it. Incorporate the fat with your fingertips, slowly add enough water while stirring vigorously until the mix forms a ball. Cover and rest in the fridge for at least 30 minutes.
For the filling break 6 eggs into a large bowl and whisk in a good splash of milk, some pepper, mustard, and nutmeg.
Prepare your vegetables by podding, topping, tailing, and chopping where appropriate.
Preheat your oven to 100c, grease a good sized baking dish and line with pastry. Prick and add a weighted piece of greaseproof paper before baking blind for 20 minutes.
Heat a tablespoon of oil in a pan, add a little sage and when it sizzles add the rest, once the sage is crispy throw in your chopped green onions and sauté until soft, add the rest of your vegetables, season generously and toss. Leave to simmer for a minute and turn off the heat.
Once your pastry case is dry remove from the oven and add your sauté vegetables and egg, add extra sage leaves to the top and an optional dusting of nutmeg and return to the oven at 150c.
Baking time will vary but your tart is ready when it is set but still slightly wobbly, this could be 20-30 minutes or more.
Leave your tart to rest while you prepare a generous salad and crack open your Spiced Stanford Chutney.