Friday, 18 July 2014

Yellow Mangetout, Broad Beans and Garden Peas Tart

There is still a week to go to share your vegan and vegetarian Eat Your Greens recipes. I have already received some made with seasonal vegetables and herbs, like chives and basil and I can't wait to share them with you all.  

Well talking of EatYourGreens, here is a Broad Bean and Garden Peas Quiche with some yellow mangetout.  All these came from my garden plot.  If I had chickens, the free range eggs would have come from my garden too, but that plan is maybe a year away.  

Anyway, I got carried away trying to make the garden vegetables look like an arty farty picture, that I forgot to put the shredded cheese on top, hence the reason it is looking so pale.  I only realised this omission when I took it out of the oven.  No worries, I chucked the grated cheese on top and bunged it back in the oven for a few minutes for it to melt. 
Also its not the best Tart I've ever made, in fact its mediocre.  It tasted alright, but how it looked was a bit disappointing.  For the sharp eyed amongst you, you may have already noted it, but for those of you who need prompting, well if you look closely, first at the above image - in trying to remove it from the tin, I managed to snap the bottom right, and secondly, if you look at the image below - the real reason for this is that there was a crack in the pastry which caused some of the filling to leak out.   Hey, these things happen even to the most experiences of cooks and this time it was my turn! 

Yellow Mangetout, Broad Beans and Garden Peas Tart
Serves 6
Blind bake the pastry case and set aside

2 teaspoons of olive oil
1 onion, finely sliced
Handful of Broad beans, blanched
Handful of Garden Peas, blanched
Handful of Mangetout, blanched
Salt and pepper to taste
250ml milk
4 free range eggs,
75g Cheddar cheese, grated
Heat oil in pan, then stir in the onion and cook until soft and translucent, before adding in the blanched vegetables.  Season to taste, stir well , then set aside to cool down. 
Arrange the onion- garden vegetables in the base of the pastry case.  
Beat the eggs, and milk with salt and pepper and pour over the vegetables into the tart.  
Scatter over the grated cheese.
Bake in a preheated oven, 180oc/Gas mark 4 for 30 – 40 minutes until golden and the filling is just set.  Leave to cool for 15 minutes, then remove the tart from the tin.  
Cut into squares and serve warm or at room temperature. 


  1. 'Arty farty"..LOL... It's beany time and as always you outdo yourself with your magnificent pastry creations. This is beautiful Shaheen. Beans, peas are growing well in our garden..despite the usual setback. French fillets just starting to produce.

    1. Thank you Brenda.
      I am so pleased, that your garden is doing well. I've not been a good veg grower this year, fingers crossed next year I will be more organised.

  2. now that is one beautiful looking tart. I love it's shape and the glorious contents. So pretty and so artisan looking too!

    1. You are always so kind about my tart Dom. Thank you.


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