If you\u2019re throwing a garden party to celebrate Garden Day on Sunday October 20, here\u2019s the perfect dish to serve your family and friends.<\/p>\n
Veggie tart (serves four)<\/strong> 1 sheet frozen ready-made puff pastry, thawed;\u00a0 1\/2 cup cr\u00e8me fraiche; 1\/2 cup grated goat\u2019s pecorino; 2 egg yolks; chopped parsley and chives;\u00a0 sea salt and black pepper to taste; 1 Tblsp\u00a0 butter; 8 spring onions;\u00a0 8 asparagus spears; 1 medium courgette; 1\/2 cup peas, fresh or frozen; a handful baby spinach leaves; wild rocket leaves<\/p>\n Method:<\/strong><\/p>\n Preheat an oven to 200\u00b0C. In a bowl mix the cr\u00e8me fraiche, half the grated cheese, egg yolks and chopped herbs. Season with sea salt and freshly ground black pepper. Set aside.<\/p>\n Melt butter in a frying pan and cook spring onions until just soft, about 2 – 3 minutes. Season with salt and pepper, and set aside to cool.<\/p>\n Slice the courgette and asparagus thinly. Bring a pan of salted water to the boil and prepare a bowl of ice water. Plunge the asparagus into the boiling water for 10 seconds, then straight into the ice water. Repeat with the courgette. Place asparagus and courgette on kitchen paper to dry. Cook peas until just soft (about 3 minutes).\u00a0 Refresh in ice water and dry on kitchen paper.<\/p>\n Trim puff pastry sheet to fit a small rectangular baking tray lined with baking paper. Cut a border about 2cm from the pastry edge, using a small sharp knife and making a shallow incision.\u00a0 Spread cr\u00e8me fraiche mixture over the pastry (avoiding the border) and bake in the preheated oven for 15 minutes.<\/p>\n Arrange spring onions on top of the tart, followed by baby spinach leaves, courgette and asparagus spears. Return to the oven for 8 to 10 minutes.<\/p>\n Finish the tart with the extra grated cheese, rocket leaves and cooked baby peas.<\/p>\n
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