SPRING VEGETABLE BRUNCH TART | Living North

SPRING VEGETABLE BRUNCH TART

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image of Spring Vegetable Brunch Tart
Serves: 
4

Takes 50 minutes

4 small hen’s eggs

320g pack pre-rolled puff pastry

150g ricotta

20g Parmesan, grated

zest and juice of ½ lemon

50g fresh peas

100g asparagus spears, woody stems removed

4 spring onions, trimmed

1 baby gem lettuce, cut into wedges

olive oil

6 slices prosciutto

sea salt and freshly ground black pepper

Sweet, crunchy veg, smooth ricotta and crisp prosciutto – a perfect combo!

 

Soft-boil three of the eggs for five–seven minutes. Run under a cold tap and peel. Place to one side until later. Preheat the oven to 220C/425F/gas mark 7. Place the pastry on a baking sheet lined with greaseproof paper. Score a 2cm border around the edge of the pastry and a criss-cross pattern in the centre. Be careful not to go through the pastry. Beat the remaining egg in a mug and brush over the pastry.

 

Bake for 10 minutes then reduce the temperature to 160C/ 325F/gas mark 3. Gently push down the centre of the pastry with the back of a spoon. In a bowl, mix the ricotta with the Parmesan and lemon zest and juice then dot this over the centre of the pastry and bake for a further 15 minutes.

 

Preheat a chargrill pan over a high heat. Boil the peas for two minutes then drain. Drizzle the asparagus, spring onions and lettuce with a little olive oil and griddle in batches until everything is nicely charred. Place to one side. Turn down the heat and griddle the prosciutto for a minute on each side until crisp.

 

Spoon the peas over the ricotta and arrange the vegetables and prosciutto over the base. Halve the eggs and nestle them among the vegetables.

 

Season and serve the tart drizzled with olive oil. Sweet, crunchy veg, smooth ricotta and crisp prosciutto – a perfect combo!

 

Extracted from Posh Tarts by Phillippa Spence (Quadrille, £12.99) Photography © Faith Mason

Published in: September 2019

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