Pea, Asparagus & Artichoke Tart
When it comes to al fresco lunches or light summer suppers, a fresh tart such as this is a no brainer. Plus, with peas and asparagus in season right now, this recipe will make the most of both these...
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Ingredients
- 6 eggs
- 4 tbsp of crème fraîche
- 2 tbsp of Seggiano extra virgin olive oil
- 2 shallots, halved lengthwise
- 10g of grated parmesan
- 125g of asparagus tips
- 160g of peas
- 4 Seggiano Artichoke hearts, drained & quartered
- 1 x 250g pack of filo pastry
- 30g of butter, melted
- 2 tbsp of olive oil
- Pea shoots
- Seggiano organic lemon oil
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