Photo: Stephanie Studer
Spring vegetable tarte fine recipe
14 ingredients
20 min + 30 min
6 people
openrecipes
A filo pastry tart from Tom Aikens, packed full of fresh herbs, spring vegetables and cheese.
Estimated Nutrition (whole recipe, rough)
434
Calories
23g
Protein
27g
Fat
28g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 sheets of filo pastry
- 12 large sorrel leaves
- 80 rocket leaves
- g spears of asparagus
- 6 baby spinach leaves
- 50 shelled fresh peas
- g medium courgette
- 80 spring onions
- g butter
- 1 chopped chervil
- 8 chopped parsley
- 60 crème fraiche
- g grated Gruyère cheese
- 1 egg yolks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes