A spring tart with watercress salsa verde & whipped lemon feta

Spring tarts with watercress salsa verde & whipped lemon feta

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Prep: 20 mins Cook: 30 mins

Easy

Makes 2 tarts (each serves 4)

Transform a sheet of shop-bought pastry into this stunning tart, piled with beautiful spring vegetables including radishes, baby carrots, peas and asparagus

Nutrition and extra info

Nutrition: Per serving

  • kcal438
  • fat36g
  • saturates17g
  • carbs17g
  • sugars4g
  • fibre3g
  • protein9g
  • salt1g
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Ingredients

  • 320g sheet ready rolled all-butter puff pastry
  • 1 egg yolk, to glaze
  • handful baby carrots (about 8), peeled and any fat ones halved
  • handful radishes (about 10), halved
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • olive oil or rapeseed oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch of thin-stemmed asparagus (about 16), woody ends trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • handful sugar snap peas (about 16)
  • 100g fresh or frozen garden peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

For the whipped lemon feta

  • 200g block feta
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 250g tub mascarpone
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the watercress salsa verde

  • 80g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • small bunch parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small garlic clove
  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 3 anchovy fillets (optional)
  • 1 tsp Dijon mustard
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100ml extra virgin olive oil, plus extra for drizzling

Method

  1. Heat oven to 200C/180C fan/gas 6. Unroll the pastry but leave it on the parchment, then transfer it to a baking tray. Brush egg yolk all over. Trim the edges with a large, sharp knife – this will give you a neater finish but isn’t essential. Cut the pastry in half lengthways, and move the pieces apart so they have a little space to puff up as they cook. Score a border about 1cm from the edge of the pastry, all the way around, then cut slashes across the centre to prevent it from puffing too much. Be careful not to score the border.

  2. Toss the carrots and radishes in a little oil and a sprinkling of salt in a small roasting tin. Put the pastry on the top shelf of the oven and the veg on the middle one, and cook for 25 mins, or until the pastry is golden and has a crisp base, and the veg are starting to soften. Leave to cool while you make the lemony feta.

  3. Crumble the feta into a bowl, add the mascarpone, lemon zest and milk and blend using an electric hand whisk until smooth. Chill until needed. To make the salsa verde, put all the ingredients in a small hand processor and whizz to a pesto consistency. This will keep in the fridge for a few days.

  4. Bring a pan of water to the boil, and have a bowl to hand filled with cold water and some ice. Add the asparagus to the boiling water and cook for 1-2 mins until bright green but still crunchy. Use a slotted spoon to scoop out and plunge straight into the iced water. Do the same with the sugar snaps, and finally the peas, draining these in a sieve, then cool in the ice water with the other veg.

  5. Spread the whipped feta over the bases, top with the veg (you can mix them up or keep the roasted veg on one tart and the green veg on the other, if you like), then drizzle with salsa verde and a little oil. Best served within an hour or two, but leftovers will keep for a day in the fridge.

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