Savory tarts with spring vegetables

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With these savory tarts with turnip greens, mint and green peas you get a good dose of spring on your plate. Perfect for Easter. From the blog Food from the Allotment Garden

For 8 to 10 tarts:

  • 200 grams of flour
  • 100 grams butter, in small pieces
  • 1 egg
  • 1 tablespoon cold water
  • 1 rusk
  • 1 handful of turnip greens
  • 150 grams garden peas (frozen)
  • 3 to 4 sprigs of mint
  • 3 eggs
  • 125 ml whipped cream
  • 150 ml yogurt
  • 4 to 5 pomodori tomatoes from a jar (Sacla)
  • 50 grams Grano Padano (Parmesan)

Preheat your oven to 180 degrees. Mix the flour with the cold butter. Knead into a crumble dough. Add an egg and 1 tablespoon of water and knead the dough into a ball. Place the dough in the fridge for half an hour.

Wash the turnip greens, roughly chop and prepare the filling. Beat the eggs with the whipped cream and yogurt. Cut the tomatoes into strips.

Roll out the dough on a floured work surface. Divide the dough among the small tart tins, crumble the rusk and sprinkle the crumbs over the dough. Divide the turnip greens, garden peas, mint leaves and tomato strips over the tart moulds. Pour over the filling and grate the Grano Padano over the tarts.

Bake the tarts in the middle of the oven for 45 minutes.

Source: Culy by
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