This savoury make-ahead tart is the perfect dish for spring gatherings, brunches, or light dinners. It features a wonderfully crisp and buttery base that’s so delicious and perfectly crumbly, no one will suspect it’s made from shop-bought pastry. The filling is a creamy, tangy blend of goat’s cheese, complemented by a vibrant mix of fresh spring vegetables.
Tender asparagus spears and sweet garden peas bring a pop of colour and a burst of seasonal flavour, making every bite feel like a celebration of springtime. Whether served warm or at room temperature, this tart is as impressive as it is effortless—ideal for entertaining or an easy yet elegant weeknight meal.
This recipe only takes 30 minutes to prepare and just under an hour to cook, meaning this recipe is not only delicious and easy to make, it is also super quick as well!
Double cheese & spring vegetable tart- ingredient list!
Block shortcrust pastry, 500g
Using ordinary flour to dust
200g asparagus stalks with the woody ends cut off and 25g of mature cheddar cheese, coarsely grated
100g of frozen or freshly podded peas
Two eggs
100g of crème fraîche
150g of double cream
whole nutmeg to be grated
One hundred grammes of watercress
Two logs or 300g of rindless, soft goat’s cheese
Double cheese & spring vegetable tart- step by step instruction method!
Step 1
On a lightly floured work surface, roll out the pastry into a rectangle. After scattering the cheese, fold the crust in half and stretch it out once more to form a circle that will fit within a 25cm overhanging tart tray. Let it cool for 20 minutes. In the meantime, cook the asparagus for three minutes in boiling water, then drain and rinse with cool water. You can either defrost the frozen peas or cook the fresh peas in the same manner for a minute.
Step 2
Preheat your oven to 200°C (180°C fan) or gas mark 6, ensuring it’s fully up to temperature before baking. While the oven is heating, take your prepared tart case and use a fork to prick the base all over—this helps to prevent air bubbles from forming and keeps the pastry nice and flat during baking. Next, carefully line the tart case with a sheet of baking parchment, making sure it covers the base and sides completely. Fill the lined tart with baking beans or dried pulses to weigh it down—this step, known as blind baking, ensures the base cooks evenly without puffing up.
Step 3
Place the tart case on the middle shelf of the preheated oven and bake for 30 minutes. After this initial bake, remove the tart from the oven, gently lift out the parchment and baking beans, and check the base. If it has puffed up in any areas, lightly prick those spots again with a fork to release any trapped steam. Return the uncovered tart shell to the oven and bake for a further 10 to 15 minutes, or until the pastry is a lovely golden-brown colour with a firm, biscuit-like texture. This second bake ensures the base is crisp and fully cooked, ready for your delicious filling.
Step 4
A pinch of freshly grated nutmeg should be added to the cream and crème fraîche after the eggs have been beaten in a bowl. Cover half of the goat’s cheese with crumbles and scatter the peas and most of the watercress over the pastry. Place the asparagus spears on top of the creamy egg mixture after pouring it over.
Step 5
Lastly, place the remaining goat cheese slices on top and bake for 25 to 30 minutes, or until the cheese is golden brown and the custard has just set. Allow the dough to cool in the tin, trim the edges, take it out, sprinkle it with the remaining watercress, and serve it in slices. It can be prepared up to a day in advance; keep it out of the refrigerator to maintain the pastry’s crispness.
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