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Double cheese & spring vegetable tart

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  • on February 28, 2020
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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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