asparagus, broad bean and Spring herb tart

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A flavour-packed, vibrant tart, full of the taste of Spring. The delicate, melt-in-the mouth pastry incorporates broad bean (fava bean) flour to add extra flavour. If you can’t source fava bean flour just use replace it with 80g of plain organic flour. This tart is lovely served alongside a fresh rocket or watercress salad.

Ingredients

For the pastry:
170g organic plain flour
80 g broad bean (fava bean) flour
125g unsalted organic butter, chopped into cubes
2 tbsp cold water
½ tsp sea salt
1 organic free range egg

For the filling:
12 spears of fresh, organic asparagus
50 g broad beans, podded weight
250 ml organic double cream
4 organic free range eggs
½ tsp sea salt
80 g vegetarian mature Cheddar, grated
2 tbsp mixed fresh herbs (I used mint, chives, oregano, chives, basil and parsley), finely chopped

Instructions

View the full recipe at The Circus Gardener’s Kitchen →