Garlic & Greens Summer Tart

SERVES: 6

PREP TIME: 30 minutes

COOK TIME: 55 - 60 minutes

INGREDIENTS

• 200g plain flour

• 130g Greek yoghurt

• 100g grated mature cheddar (50g for crust, 50g for filling)

• 1 large egg1 egg white, for sealing

• 4 shallots, thinly sliced

• 200g spinach

• 200g asparagus (or any seasonal greens)

• 100g frozen peas or broad beans

• 500g full fat cottage cheese

• 8 eggs

• 8 Original Black Garlic Cloves

• 2 white garlic cloves, crushed

• 50g grated mature cheddar (for filling)

• Sea salt & freshly ground black pepper

• Oil for cooking

METHOD

Preheat the oven to 185°C (170°C fan).

Use a wooden spoon to mix together the plain flour, Greek yoghurt, 50g grated cheddar, egg and salt and pepper until a soft dough forms.

Rest for 15 minutes.

Press the dough into a lightly greased round quiche tin, using your hands to push the dough out until it covers the base and sides.

Prick the pastry base several times with a fork and bake for 15 minutes until lightly golden.

Remove from the oven and brush with the egg white, return to the oven for an additional 5 minutes, then allow to cool slightly.

Sauté the shallots for 4-5 minutes until softened.

Add the black and white garlic and stir fry for another two minutes, then add the spinach, cooking until just wilted.

Blanch the asparagus and peas (or your choice of greens) for 2-3 minutes, drain well and set aside.

Tip the cottage cheese, eggs and remaining 50g grated cheddar into a bowl and lightly whisk to combine.

Fold in the garlicky shallots and greens and pour the creamy filling into the pastry case. Season generously with salt & pepper.

Bake for around 50 minutes, or until the top is nicely set and golden.

Allow to cool for 10 minutes and serve with a crisp green salad on the side.

Recipe by Lara Green

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