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Summer Vegetable Puff Pastry Tart

Posted on July 30, 2021 in Recipes

A simple AGA technique for a delicious tart that can be easily adapted with the seasons. Pastry lined tarts like this are so easy in an AGA as there’s no need to blind bake the pastry first - the heat from the floor of the roasting oven will cook the pastry beautifully while the filling cooks on top.

Recipe by Naomi Hansell.

Ingredients

  • 250g - 300g ready-made puff pastry (shortcrust or gluten free pastry works well here too)
  • 300g ricotta
  • 3 eggs
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 200g approx. seasonal green vegetables e.g. leeks, broccoli, frozen peas and asparagus
  • 50g grated cheese (mature cheddar , gruyere or pecorino) (optional)
  • Handful of cherry tomatoes, sliced in half
  • Fresh thyme

What you need:

A tin, approx. 20cm diameter or rectangular tin approx. 30cm, x 20cm; the AGA Portmerion ‘half size’ rectangular baking tray is perfect.

How to make it...

    1. Roll out the pastry if needed to the thickness of a £1 coin and press into the tin. Prick with a fork and chill in the fridge or freezer for a few minutes while you prepare the filling.
    2. In a small bowl, whisk the ricotta gently with a fork until smooth then add the eggs and beat until combined. Season with 1/2 tsp salt and freshly ground black pepper.
    3. Prepare the vegetables as needed - finely slice the leeks, trim the broccoli into small florets or sliced any large stems down the middle, half any thick asparagus spears down the middle and cut into 3 pieces approximately 4cm long.
    4. Spread the ricotta mixture evenly across the chilled pastry and put the prepared vegetables and sliced tomatoes on top, spreading them out evenly right into the corners. Top with grated cheese.
    5. Bake for 18 minutes in the AGA roasting oven, on the floor of the oven (using a floor grid with the fast heat up AGAs - the AGA 60, eR3, R3, eR7).
    6. After 18 minutes, check the tart and turn round if necessary to ensure even colouring. Bake for a further 5 minutes if needed.
    7. Garnish with fresh thyme and serve warm or cold in larger portions with a crisp green salad for a spring lunch, or in smaller squares with drinks or as part of a selection of dishes for ‘grazing’.

    This recipe serves 4 - 6 for a main meal or makes 24 squares for sharing.

    Variations

    • Roasted pears with a crème fraiche filling topped with crumbled blue cheese and toasted walnuts
    • Layered goat's cheese with tomato and basil leaves drizzled with olive oil and black pepper.
    • Mediterranean vegetables with a red pepper hummus filling.