Spring Vegetables Savoury Tart
Love the season spring, so much of natural light, beautiful green nature to look at, fresh numerous vegetables to buy, so many vegetables locally grown, fresh fragrance of flowers, tulips and just colourful tulips around.
Tuesday evening had prepared a spontaneous recipe created and tested by splashofflavours 2 weeks before. Baked a tart with spring vegetables. I had bought a readymade tart base and made the filling from the scratch. This becomes a faster process when one must prepare the food for kids quickly. I had blind baked the base first so that the base of the tart gets cooked.
For blind baking –
Blind baking is a very simple and an important process for baking a pie or a tart crust. It bakes the base/crust of the tart firmly. This process doesn’t leave any room for the fluffiness at the bottom of the pie/tart. Follow the steps for blind baking below –
- Spread the tart dough evenly on the baking dish. If bought readymade from the market. Take the tart dough roll out of the packet, once you pull the tart base out, it will be rolled & packed in a baking sheet. Open the roll along with the baking sheet, don’t remove the baking sheet yet. Lay the tart dough roll on the baking dish by holding it upside down which means the dough side should face the baking dish and the baking paper it came along will help you lay it evenly and also it will be easier to press gently on the sides of the tart base. There will be no bump of the fingertips. So now the baking tart base is on the baking dish and it still has the baking sheet on the top of it and now remove the baking sheet from the tart base.
- Take a fork, puncture the tart base – means poke the fork at the base of the tart, throughout the tart unevenly. This step will help in avoiding the bubbles / fluffiness at the bottom of the crust and bake evenly and will be helpful to spread the filling evenly.
- Take any type of beans – I usually use kidney beans or white big beans.
- Take a NEW baking sheet almost the size of the tart, crush it, open it, put it on the tart base which was prepared and add some beans on it. Bake it for 15- 20 minutes on 200 C in the oven. Remove the baking sheet along with the beans and keep it aside.
- Add the filling and bake it.
Make the filing ready per the recipe below and put in the oven for 30-40 minutes on 200 C depending on the oven.
- 1 chopped red onion
- 2 chopped spring onions along with green
- 2 chopped leeks along with green
- 1 chopped red bell pepper
- 100 gm chopped mushrooms
- 2 eggs
- 250 ml creme fraiche
- 150 gm cheddar cheese
- Salt and black pepper seasoning
- 1 tbsp olive oil
Pour olive oil in a pan , add onions, once it starts caramelising, add mushrooms , cook for 2 minutes until the water evaporates from the mushrooms, add sleek , spring onion, red webber , saute them for 2 minutes , add salt and back pepper , if you like add 1 pinch of red chilli powder too. Keep it aside.
Break the eggs , add creme fraiche , mix it and now add the prepared cooked vegetable mixture in it, add seasoning if required , add cheddar cheese and take 3 tablespoons cheddar cheese aside.
Add the mixture in blind baked prepared tart and add the remaining cheddar cheese on top. Put the vegetable tart in pre heated oven on 200 C for 35-45 minutes.
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and happy summer. Stay blessed!