Signe Johansen’s spring vegetable tart - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Signe Johansen s spring vegetable tart with mustard cream and watercress By You Magazine - June 28, 2020 Wonderful as a vegetarian centrepiece for a springtime smörgåsbord (Scandinavian buffet) or as an accompaniment to fish and meat dishes, this spring vegetable tart tastes as delicious as it looks. Ali Allen SERVES 6-8 320g pack ready-rolled puff pastry 3 eggs and 1 yolk 100g asparagus tips, cut into 2cm batons 6 baby courgettes, halved lengthways 3 baby aubergines, quartered lengthways 3 baby leeks, sliced into rounds about 2cm thick 2 tbsp olive oil 100g crème fraîche 150g soft goat’s cheese, crumbled 1 tbsp wholegrain mustard small bunch of dill, finely chopped 2 tarragon sprigs, leaves stripped and finely chopped 2 large handfuls of watercress, to serve FOR THE DRESSING 1 tbsp extra virgin olive oil 1 tsp wholegrain mustard 1 tsp white wine vinegar 1. Preheat the oven to 200C/ 180C fan/gas 6. Unroll the pastry on to a large baking tray lined with baking parchment then lightly score a 1cm border all the way around. Beat the egg yolk and brush it over the border to glaze. 2. Toss the prepared vegetables with the oil and spread out on a second tray. Place both trays in the oven, with the vegetables on the top shelf, for 20 minutes until the pastry has puffed up and the veg is just tender. Press down the centre of the pastry with the back of a spoon. 3. In a bowl, mix the 3 eggs with the crème fraîche, goat’s cheese, mustard, herbs and some salt and pepper. Spread over the tart base, avoiding the border. Arrange the veg on top then return to the oven for about 20 minutes until the filling has set. 4. Make a dressing by whisking together the oil, mustard, vinegar and a little salt and pepper. 5. Remove the spring vegetable tart from the oven and cool a little before scattering over the watercress and drizzling with the dressing. Buy the book with 40 per cent off All these tasty recipes are from Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes by Peter’s Yard with Signe Johansen, published by Kyle Books, price £18.99 (octopusbooks.co.uk). You can order a copy for £11.39 until 12 July at whsmith.co.uk. Enter the code YOUSMORG at the checkout. Book number: 9780857837776. For terms and conditions, go to www.whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved