A simple AGA technique for a delicious tart that can be adapted to whatever seasonal vegetables you have to hand. Recipe courtesy of AGA Demonstrator Naomi Hansell.
Serves 4 - 6, or makes 24 little squares for sharing
250g - 300g puff pastry - the ready made/ready rolled is perfect if you don’t want to make your own. Shortcrust or gluten free pastry works well here too.
1/2 tsp salt
Freshly ground black pepper
200g approx seasonal green vegetables - I often use leeks, broccoli, peas (frozen are fine) and asparagus
50g grated cheese - mature cheddar is perfect, I like to use a mixture of gruyere and pecorino which is delicious too.
A tin, approx 20cm diameter or rectangular tin approx 30cm, x 20cm; the AGA portmerion ‘half size’ rectangular baking tray is perfect.
1. Roll out the pastry if needed to the thickness of a £1 coin and press into the tin. Prick with a fork and chill in the fridge or freezer for a few minutes while you prepare the filling.
2. In a small bowl, whisk the ricotta gently with a fork until smooth then add the eggs and beat until combined. Season with 1/2 tsp salt and freshly ground black pepper. Prepare the vegetables as needed - finely slice the leeks, trim the broccoli into small florets or sliced any large stems down the middle, half any thick asparagus spears down the middle and cut into 3 pieces approximately 4 cms long.
3. Spread the ricotta mixture evenly across the chilled pastry and put the prepared vegetables on top, spreading them out evenly right into the corners. Top with the grated
4. Bake for 18 minutes in the AGA roasting oven, on the floor of the oven (using a floor grid with the fast heat up AGA cookers such as the AGA 60, eR3, R3, eR7). After 18 minutes, check the tart and turn round if necessary to ensure even colouring. Bake for a further 5 minutes if needed.
5. Serve warm or cold in larger portions with a crisp green salad for a spring lunch, or in smaller squares with drinks or as part of a selection of dishes for ‘grazing’.
Pastry lined tarts like this are so easy in an AGA as there’s no need to blind bake the pastry first - the heat from the floor of the roasting oven will cook the pastry beautifully
while the filling cooks on top.