Spring vegetable tarte fine recipe

Name: Spring vegetable tarte fine recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sheets of filo pastry; 12 large sorrel leaves; 80 g (2.8oz) rocket leaves; 6 spears of asparagus; 50 g (1.8oz) baby spinach leaves; 80 g (2.8oz) shelled fresh peas; 1 medium courgette; 8 spring onions; 60 g (2.1oz) butter; 1 tbsp chopped chervil; 1 tbsp chopped parsley; 60 g (2.1oz) creme fraiche; 60 g (2.1oz) grated Gruyere cheese; 2 egg yolks

Servings: persons

3 sheets of filo pastry
12 large sorrel leaves
80 g (2.8oz) rocket leaves
6 spears of asparagus
50 g (1.8oz) baby spinach leaves
80 g (2.8oz) shelled fresh peas
1 medium courgette
8 spring onions
60 g (2.1oz) butter
1 tbsp chopped chervil
1 tbsp chopped parsley
60 g (2.1oz) creme fraiche
60 g (2.1oz) grated Gruyere cheese
2 egg yolks

1
Preheat the oven to 180C.
2
Mix the chervil, parsley, creme fraiche, 30g of the Gruyere cheese and egg yolks together in a bowl, then set aside.
3
Slice the asparagus and courgette thinly lengthways on a mandolin, place a pan of salted water onto the heat and bring to a boil.
4
Place the strips of asparagus into the water and remove after 10 seconds and straight into iced water to cool.
5
Repeat the same process for the courgette and dry both of them well on kitchen paper.
6
Cook the peas until just soft (approximately 2-3 minutes) and refresh in iced water and dry on kitchen paper.
7
Place a shallow pan on a low to medium heat then add half the butter, once it has just melted, add the spring onions and season with salt and pepper.
8
Cook briefly for 2-3 minute until just cooked and place onto a tray to cool.
9
Mix this with the egg and creme fraiche mixture in a bowl.
10
Melt the remaining butter and then take a sheet of filo and brush all over on one side.
11
Place another sheet on top and brush again with butter.
12
Place the last sheet on top and brush with butter.
13
Cut this into four equal rectangles, place another baking tray on top to keep the filo flat, and bake these at 180C for approx 15 minutes till golden and crispy.
14
Spread the spring onions and egg mixture (see step 1) onto the bottom of the filo, then lay on the sorrel and spinach leaves.
15
Add the vegetables, courgette, asparagus, peas and the rocket leaves last, sprinkle over the extra Gruyere cheese and bake at 170C for 8-10 minutes.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 sheets of filo pastry, 12 large sorrel leaves, 80 g (2.8oz) rocket leaves, 6 spears of asparagus, and more.

Yes, Spring vegetable tarte fine recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!