Double cheese spring vegetable tart
Ingredients
- 500g block shortcrust pastry
- plain flour for dusting
- 25g mature cheddar finely grated
- 200g asparagus spears woody ends trimmed
- 100g fresh podded or frozen peas
- 2 eggs
- 100g crème fraîche
- 150g double cream
- whole nutmeg for grating
- 100g watercress
- 300g or 2 logs of soft, rindless goat’s cheese
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