This colourful, flavoursome tart is one of our pub favourites. Using lots of great seasonal veggies and herbs, picked at their prime, it’s rustic charm conjures up a great British summer on a plate.
Making it at home is simple and it can easily be adapted so you can add your own seasonal vegetables or a personal twist.
- Pre-made puff pastry
- 30g spinach leaves
- 30g x 3cm chopped runner beans – blanch in boiling water for 2 minutes
- 6 x cooked small new potatoes cut into 3
- 70g chopped fresh tomatoes
- 60g of roasted beetroot cut into wedges – roast raw beetroot in an oven for 1 – 1½ hours
- 3g chopped parsley
- 2g chopped mint
- 70g British soft goats cheese
- 30g x pea shoots & watercress
- 5g toasted almonds
- 40ml pesto
- 30ml extra virgin olive oil
Roll out the puff pastry 35cm x 25cm. Score the pastry 3cm around the edge and prick the inside with a fork – this will create a ridge around the pie when cooked. Brush with a beaten egg and bake on a lined tray in a pre-heated oven at 180°C for 20 – 25 minutes, then leave to cool on a rack – this can be done well in advance or even the day before.
Line the base of the pastry with spinach (this will prevent the spinach burning) then add all other ingredients except the pea shoots, almonds and dressing. Season & bake in the oven at 180°C for around 10 mins until the cheese starts to soften.
Dress with the pesto and garnish with toasted almonds and pea shoots. Finish with a drizzle of cold pressed rapeseed oil.