Spring vegetable tarte fine recipe
A filo pastry tart from Tom Aikens, packed full of fresh herbs, spring vegetables and cheese.
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Ingredients
- 3 sheets of filo pastry
- 12 large sorrel leaves
- 80 g rocket leaves
- 6 spears of asparagus
- 50 g baby spinach leaves
- 80 g shelled fresh peas
- 1 medium courgette
- 8 spring onions
- 60 g butter
- 1 tbsp chopped chervil
- 1 tbsp chopped parsley
- 60 g crème fraiche
- 60 g grated gruyère cheese
- 2 egg yolks
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