Asparagus, broad bean and Spring herb tart

Servings: 6-8

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 (mint, chives, oregano, chives, basil, parsley), finely chopped

Read more at circusgardener.com

 

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