Name: Summer vegetable & quail’s egg tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 300g ciabatta bread mix; 3 tbsp rapeseed oil plus extra to serve; 140g frozen peas defrosted; 85g full-fat cream cheese; 140g soured cream; 1 large egg beaten; 3 shallots finely chopped; ¼ tsp golden caster sugar; 400g (unpodded weight) broad beans; 6-8 baby leek; 8 asparagus tips; 6-8 quail’s eggs; small handful pea shoots to serve

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Summer vegetable & quail’s egg tart

Summer vegetable & quail’s egg tart

Sarah Cook

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Cuts into 10 slices

More effort

Prep: 25 mins

Cook: 30 mins

plus rising

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A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g ciabatta bread mix
3 tbsp rapeseed oil

plus extra to serve
140g frozen peas

defrosted
85g full-fat cream cheese
140g soured cream
1 large egg

beaten
3 shallots

finely chopped
¼ tsp golden caster sugar
400g (unpodded weight) broad beans
6-8 baby leek
8 asparagus

tips
6-8 quail’s eggs
small handful pea shoots

to serve

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Nutrition: per slice

kcal215
fat12g
saturates5g
carbs17g
sugars2g
fibre4g
protein7g
salt0.4g

Method

step 1

Tip the bread mix into a large bowl and add the oil and 175ml lukewarm water. Knead for 5-10 mins until you have a smooth, elastic dough, then cover with cling film and leave to rise until doubled in size.
step 2

Whizz the peas and cream cheese together in a blender or food processor until smooth, then stir in the soured cream, egg, shallots and sugar with some seasoning. Bring a medium pan of water to the boil. Add the broad beans for 30 secs, then lift them out with a slotted spoon into a bowl of cold water. Gently squeeze the bright green beans out of their thick skins and discard the skins. Meanwhile, add the leeks to the boiling water for 1 min 30 secs, then add the asparagus and boil for 1 min more. Drain well.
step 3

Heat oven to 200C/180C fan/gas 6. Roll the dough out on a large baking sheet to a rectangle 14 x 40cm, pressing down the centre to create a thicker ‘crust’ around the edge. Spread the pea cream in the middle of the tart and bake for 20 mins. Scatter over the leeks, asparagus and broad beans, then carefully crack over the eggs – you can arrange the veg to create little pockets if it helps. Drizzle with rapeseed oil and bake for another 5-7 mins. Scatter a few pea shoots over and serve straightaway, cut into thin slices.

RECIPE TIPS

GET AHEAD

You can bake the pea filling into the tart a couple of hours ahead, then add the veg and quail’s eggs 10 minutes before you’re ready to serve. Just add a minute or two to the second baking time.

Recipe from Good Food magazine, July 2015

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