Triticale is such a great grain to play around with in short crust pastry. As a wheat/rye hybrid, it lends a beautiful caramel flavour and nutty texture to your baking. You can learn more about our triticale flour here.
This tart is quite a simple recipe which involves a par-baked tart shell, an egg and cream based filling, and whatever seasonal veg you have available on top. A nice way to celebrate gifts of spring!
Triticale Tart Shell
- 300g Triticale flour (Rosella wheat or spelt would also work well)
- 200g salted butter, cold, cut into 1 inch cubes
- 90g ice water
- Egg yolk for brushing
Pulse flour and butter together in a food processor until you get a chunky, crumbly mixture. Alternatively, cut the butter in by hand.
Add ice water 1tbsp at a time until the dough is smooth but not sticky.
Turn dough out onto bench and bring the dough together into a ball. Wrap in plastic wrap and let rest in the refrigerator for at least 30 mins.
To par bake:
Preheat oven to 180 degrees.
Turn the dough out onto a lightly floured bench and roll it out to 2-3mm thick.
Transfer to your pie dish and trim the edges, leaving 1cm overhang. Crimp or fold over the edges.
Pierce the base with a fork a few times and line it with baking paper and pie weights.
Bake for 15-20 minutes until the edges are firm. Remove the baking paper and weights and brush the crust with an egg yolk wash
Return to the oven and bake for another 5 minutes for a partially-baked crust.
Spring Vegetable and Cheese Tart
- One partially baked pie crust
- 180g of feta or soft goat’s cheese such as chèvre
- 25g mature cheddar , finely grated
- 300g lightly steamed or roasted veg (such as asparagus, broccoli or carrot)
- 3 eggs
- 100g crème fraîche (or just cream)
- 150g double cream
- 1 tbsp fresh herbs, finely chopped (such as parsley and oregano)
Whisk together the eggs, crème fraiche, cream and herbs in a bowl. Stir in the feta or goats cheese.
Pour the creamy egg mixture into the partially baked tart shell and press the veg into the mixture with a sprinkle of cheddar.
Bake for 25-30 mins at 180 degrees until just set and the cheese is golden brown. Leave to cool in the dish.