Try this delicious recipe for Tom Aikens’ Spring Vegetable Tarte Fine – if you’re stuck for inspiration on what to whip up for dinner on this sunny Tuesday night, then here’s literally a little food for thought. The recipe is by renowned chef Tom Aikens, who opened his Michelin Star restaurant in 2003 and a second in 2006 called Tom’s Kitchen. In 2010, he branched out with two further restaurants in Somerset House. In his third cookbook called Tom Aikens easy (Ebury Press), which this delicious and fresh Spring Vegetable Tarte Fine is taken from, Tom shows that you can cook great meals without spending hours in the kitchen or having lots of ‘cheffy expertise’. Now we’re talking – my kind of cook! Try it out and let us know what you think. I made it last week and even the hardcore meat eaters that thought it looked like rabbit food came back for second helpings!
SPRING VEGETABLE TARTE FINE
1 tbsp chopped chervil
1 tbsp chopping parsley
60g creme fraiche
2 egg yolks
60g Gruyere cheese, grated
6 asparagus spears
1 medium courgette
8og shelled fresh peas
60g unsalted butter
8 spring onions, sliced
3 sheets of filo pastry
12 large sorrel leaves
50g baby spinach leaves
80g rocket leaves
coarse sea salt and freshly ground black pepper
1 Mix the chervil and parsley with the creme fraiche and egg yolks. Add half the grated Gruyere and season to taste. Set aside.
2 Thinly slice the asparagus and courgette lengthways on a mandolin. Bring a pan of salted water to the boil and prepare a bowl of iced water. When the water is boiling, add the strops of asparagus to the water, leave for 10 seconds, then plunge them into the iced water to cool. Repeat with the courgette slices and dry both well on kitchen paper. Cook the peas for 2 or 3 minutes, then refresh them in iced water and dry on kitchen paper.
3 Place a shallow pan on a low to medium heat and melt half the butter. Add the spring onions, season them with salt and pepper and cook briefly for 2-3 minutes, until just done. Transfer to a place to cool, them mix them with the egg mixture.
4 Preheat the oven to 180degreeC/Gas 4. Melt the remaining butter. Take a sheet of filo, place it on a baking tray and brush one side with butter. Place another sheet on top, brush with butter, then add the last sheet and brush with butter. Cut the filo into 4 equal rectangles, place another baking tray on top to keep the filo flat and bake for about 15 minutes until golden and crispy. Turn the oven down to 160degreesC/Gas 3.
5 Spread the spring onion and egg mixture over the filo. Add the sorrel and spinach leaves, then season. Add the courgette, asparagus and peas, and lastly the rocket. Sprinkle over the rest of the cheese and bake for 8-10 minutes. Serve immediately.
Recipe taken from Tom Aikens easy (Ebury Press)
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Emily Peck, Editor
View all posts by Emily Peck, Editor