Green Vegetable Tart

Prep Time 15 minutes

Cook Time 45 minutes

Servings 4-6


2 tbsp melted butter, for greasing

1 bunch of broccolini (about 200 g), stems and florets cut into 4

65 g (½ cup) frozen baby peas

2 large handfuls of baby spinach

2 sheets of shortcrust pastry, defrosted but still very cold

6 eggs

1½ cups thickened cream

Pinch of freshly grated nutmeg

Salt & pepper

60g double cream cheese, brie or blue cheese, coarsely chopped

20g parmesan, finely grated


Preheat the oven to 180°C. Grease a 22cm round oven-safe pan or dish with butter.

Place the pastry in the dish, ensuring there are no air bubbles and trim the excess pastry with a small sharp knife. Press the seams of the pastry patchwork together with a fork to seal and prick all over with a fork. Fill with baking weights, dried beans or uncooked rice and blind- bake for 15 minutes. Remove baking paper and weights and cook for a further 10 minutes.

Heat remaining melted butter in another pan over high heat and add the broccoli and peas. Sauté for 2-3 minutes then turn heat off and toss through spinach to just barely wilt. Season with salt and pepper.

Whisk the eggs with the cream and add the nutmeg, salt and pepper.

Scatter the broccoli mixture into the base of the pastry. Sprinkle the cheeses over, then carefully pour on the cream mixture. Return the tart to the oven on the lowest shelf (this helps to crisp the base). Bake for 30–35 minutes until the tart is puffed and golden with a very slight wobble in the centre. Serve warm or cold.


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