A lovely ladies’ lunch
There is nothing better than spending a few lazy spring weekend hours with dear friends.
Icertainly couldn’t get by without my lovely group of girlfriends, all of whom I have known for about a million years – we have been together through our misspent teens, marriages, the arrival (and growing up) of our children, and even through separations and illness.
This is the perfect lunch to serve to just such a group! The tart has the most delicious, short, cheesy base, and is rich and pillowy light, with a good helping of spring greens. To contrast that richness, the cherry tomatoes add freshness, and the mayo has a herby pea zing.
Add a glass or two of your favourite tipple (for this I would recommend riesling or pinot gris), and let the chatter begin!
Spring vegetable & cheese tart
Serves: 4-6 (6 for lunch, 4 for dinner) Preparation: 25 minutes Cooking time: 57 minutes
FOOD
Pastry: 1 cups plain flour 100g cold butter, chopped cup (30g) grated parmesan teaspoon sea salt teaspoon cayenne pepper 1 egg yolk 1 – 2 teaspoons iced water Filling:
250g cream cheese, at room temperature, roughly chopped 200g feta, roughly chopped 3 eggs 2 egg yolks 1 clove garlic crushed Finely grated zest of 1 lemon 1 cup peas cup reserved for dressing) 10 young asparagus, halved 1 zucchini, sliced 1 cups cherry tomatoes, halved, to serve Put the flour, butter, parmesan, and salt and pepper in a food processor and whiz until well combined. Add the egg yolk and water and pulse until the mixture starts to come together. Tip out on to a clean bench and squish and pat into a round.
Cover the pastry in plastic wrap and leave it to rest for half an hour.
This pastry is quite crumbly so you will need to roll it out between two sheets of baking paper.
It will crack and break up a little but once you have maneuvered it into the tin, just patch the torn bits together. Refrigerate the base while the oven preheats to 180 degrees Celsius and you make the filling.
Wipe out the food processor and put in the cream cheese, feta, eggs, yolks, garlic, and zest, and whiz until the filling is smooth.
Pour boiling water over the peas, leave for a minute then drain well in a sieve.
Cut a circle of baking paper 3cm bigger than the tart tin and put into the chilled pastry base, fill with baking beans or rice, and cook for 10 minutes. Remove the beans or rice and cook the base for a further 12 minutes.
Pour the filling into the base and scatter in the asparagus, sliced zucchini, and cup of the drained peas. Bake for 30-35 minutes until just set. Leave the tart to cool for 10 minutes before removing from the tin and serving with the herb and pea mayo and a side of cherry tomatoes.
Spring herb & pea mayo
Makes: 1 cups Preparation: 10 minutes Cooking: 45 minutes
cup peas* (see tart recipe) cup good quality egg mayonnaise cup natural Greek yoghurt cup mint leaves cup basil leaves cup parsley leaves Finely grated zest of 1 lemon 1 small clove garlic Whiz all of the ingredients together in a food processor until smooth. Refrigerate in a covered container until ready to serve. This mayo is also great with fish, in chicken sandwiches, or as a light dip with fresh baby spring vegetables.
Recipes, food styling, and photography by Sarah Tuck