Triticale Spring Vegetable and Cheese Tart

Triticale Spring Vegetable and Cheese Tart

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


  1. Pulse flour and butter together in a food processor until you get a chunky, crumbly mixture. Alternatively, cut the butter in by hand.

  2. Add ice water 1tbsp at a time until the dough is smooth but not sticky.

  3. 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:

  1. Preheat oven to 180 degrees.

  2. Turn the dough out onto a lightly floured bench and roll it out to 2-3mm thick.

  3. Transfer to your pie dish and trim the edges, leaving 1cm overhang. Crimp or fold over the edges.

  4. Pierce the base with a fork a few times and line it with baking paper and pie weights.

  5. 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

  6. 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)


  1. Whisk together the eggs, crème fraiche, cream and herbs in a bowl. Stir in the feta or goats cheese.

  2. Pour the creamy egg mixture into the partially baked tart shell and press the veg into the mixture with a sprinkle of cheddar. 

  3. Bake for 25-30 mins at 180 degrees until just set and the cheese is golden brown. Leave to cool in the dish.

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