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Seasonal Spring Recipe Inspiration
As seasons transition, culinary inspiration shifts towards lighter and more invigorating dishes that resonate with longer daylight hours. Spring recipes often replace comforting stews with robust salads, emphasizing seasonal vegetables at their freshest.
With Easter approaching, it’s an ideal time to explore recipes featuring peak seasonal produce. April brings an abundance of spring greens, onions, asparagus, broccoli, and cabbage, all boasting optimal nutritional value. This recipe, adapted from Jamie Oliver’s website for a “super-fresh and simple” tart, offers an effortless way to enjoy these spring vegetables, perfect as a standalone dish or a vibrant side for your Easter lunch.
Super-Fresh Spring Vegetable Tart Recipe
This vegetable tart features a foundation of crisp filo pastry and zesty ricotta, designed to enhance the delicate flavors of the included greens. The recipe suggests utilizing Jamie’s lemon-dressed mixed green frozen vegetables, available at most UK supermarkets, for convenience.
This frozen mix contains Romanesco broccoli, green beans, sugar snap peas, broad beans, and peas in a lemon dressing, and can be quickly prepared in the microwave directly from frozen.
Available at Iceland for £2.50, or £3 at Sainsbury’s, you can alternately create your own green vegetable combination and simply dress them with lemon before incorporating them into the tart.
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Ingredients
- Olive oil
- Six sheets of filo pastry
- One lemon
- 250g ricotta
- 75g goat’s cheese
- 400g bag of Jamie’s lemon-dressed green veg (or a bowl of your own greens such as asparagus, broccoli or peas)
- A few sprigs of fresh mint
- 80g pea shoots or rocket
- Four tablespoons of ground almonds
- 10g toasted flaked almonds
Method
Preparation
Preheat oven to 180°C (350°F) and line a large baking sheet with parchment paper. In a bowl, blend the ricotta until smooth. Grate in lemon zest and add a pinch of black pepper.
Pastry Base
Lay one sheet of filo pastry on a clean surface (short side towards you) and lightly brush with olive oil. Layer a second sheet slightly offset, overlapping about two-thirds. Brush with oil and sprinkle with ground almonds. Repeat this layering process until all filo pastry is used.
Assembling and Baking
Transfer the layered pastry to the prepared baking sheet. Scrunch the edges to form a rustic border. Spread the ricotta evenly over the pastry base. Position on the oven’s bottom rack and bake for approximately 20 minutes.
Adding Greens and Goat Cheese
While the tart bakes, slice the goat’s cheese into 1cm rounds. If using Jamie’s lemon-dressed green vegetables, heat them according to package directions. If using fresh vegetables, lightly cook your chosen mix of greens such as broccoli, green beans, and peas.
Distribute the heated greens over the tart base and top with goat’s cheese rounds. Return to the oven for another 10 minutes, or until the cheese begins to melt and the pastry turns golden brown.
Finishing Touches
In a bowl, combine mint leaves and pea shoots. Squeeze lemon juice from half a lemon and drizzle with olive oil. Season with salt and pepper to taste.
Serving
Remove the spring vegetable tart from the oven. Scatter fresh mint leaves and pea shoots over the top, followed by flaked almonds. Serve immediately with the remaining dressed leaves as a side salad, or allow individuals to add them to their preference.