A Vegetable Tart Recipe That Reminds Us That Spring Has Sprung
There's no better way to enjoy beautiful spring vegetables than on simple crisp phyllo dough with all the accoutrements. We borrowed this recipe from Tom Aikens' cookbook, Fresh, so we'd have a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Ingredients
- 3 sheets filo pastry
- 12 large sorrel leaves
- 1/3 cup rocket leaves (arugula)
- 6 spears asparagus
- 1/5 cup baby spinach leaves
- 1 medium courgette
- 8 spring onions
- 4 tablespoons butter
- 1 tablespoon chopped chervil
- 1 tablespoon chopped parsley
- 4 tablespoons creme fraiche
- 4 tablespoons grated gruyère cheese
- 2 egg yolks
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