A Vegetable Tart Recipe That Reminds Us That Spring Has Sprung recipes
Ingredients
- 3 sheets filo pastry
- 12 large sorrel leaves
- 1/3 cup rocket leaves (arugula)
- 6 spears asparagus
- 1/5 cup baby spinach leaves
- 1 medium courgette
- 8 spring onions
- 4 tablespoons butter
- 1 tablespoon chopped chervil
- 1 tablespoon chopped parsley
- 4 tablespoons creme fraiche
- 4 tablespoons grated gruyère cheese
- 2 egg yolks
Instructions
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