Summer veg tart

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Summer veg tart
Serves 4-6
375g puff pastry, thawed if frozen
2 eggs, beaten
150g ricotta
20g parmesan, grated
1 tbsp wholegrain mustard
5 spring onions, sliced
1 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
2 tbsp chives, chopped
Salt and black pepper
220g green beans
150g frozen peas
100g courgette, sliced
100g feta, crumbled
1 tsp olive oil

  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  2. Unroll the puff pastry and lift the pastry and the paper it was wrapped in onto a baking tray. Score a line into the pastry 1cm from the edge, making sure not to cut all the way through. Prick the inner base.
  3. Whisk the eggs with the ricotta, parmesan and the mustard until smooth.
  4. Add the spring onions, mint, parsley and half of the chives. Season with salt and pepper. Spoon onto the pastry, keeping within the border. Fold up the sides to create a lip. Bake for 20-25 minutes until puffed.
  5. Boil the green beans and peas for four minutes, then drain and set aside.
  6. Add the beans, peas and courgette to the tart. Scatter over the feta, remaining chives and drizzle with oil.
  7. Cook for 7-10 more minutes. Top with the lemon zest and squeeze the lemon juice over to serve.

Per serving: 381kcals, 24.8g fat (8.1g saturated), 29.1g carbs (3g sugars), 11.7g protein, 3.2g fibre, 0.324g sodium