Summer vegetable & quail’s egg tart

Summer vegetable & quail’s egg tart

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Prep: 25 mins Cook: 30 mins plus rising

More effort

Cuts into 10 slices
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

Nutrition and extra info

  • Vegetarian

Nutrition: per slice

  • kcal215
  • fat12g
  • saturates5g
  • carbs17g
  • sugars2g
  • fibre4g
  • protein7g
  • salt0.4g


  • 300g ciabatta bread mix
  • 3 tbsp rapeseed oil, plus extra to serve
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 140g frozen peas, defrosted
  • 85g full-fat cream cheese
  • 140g soured cream
  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

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



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

  • 6-8 quail’s eggs
  • small handful pea shoots, to serve


  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.

  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.

  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.

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