Seasonal Asparagus and Rhubarb Recipes from the Easy Peasy Baking Campaign

Thursday 06th Apr 2023 |

Whilst we’re in the season for asparagus and rhubarb we have two fantastic recipes from the Easy Peasy Baking Campaign – perfect for enjoying in this welcome sunshine or bringing to a street party to celebrate the King’s Coronation in May!

Leek and Asparagus Tart: A brilliant recipe to enjoy the new season of asparagus, made with just 7 ingredients and in 10 simple steps. This savoury tart is filled with leeks, asparagus and a cream cheese filling – ideal for lunch or a picnic in the Spring sunshine.

Rhubarb Traybake Tart: Another seasonal recipe, this tart is made with just 8 ingredients and 6 pieces of common kitchen equipment. Crisp shortcrust pastry encases a tasty, tart, hot pink rhubarb filling, covered with a patchwork pastry topping.

Leek & Asparagus Traybake Tart

Makes one 20x30cm tart

Prep time: 15 mins | Cooking time: 30 mins

Ingredients

  1. 400g plain flour
  2. 200g salted butter + 30g for the leeks
  3. 2 Leeks (500g, finely shredded)
  4. 350g full fat cream cheese
  5. 150ml double cream
  6. 3 eggs + 1 for egg washing
  7. 2 packets of fine asparagus (200g)

Equipment

  1. Frying pan
  2. Wooden spoon or spatula
  3. Large Mixing bowl
  4. Chopping board
  5. Knife
  6. 20x30cm tin
  7. Rolling pin
  8. Pastry brush/finger

Method

  1. Preheat the oven to 180°c (fan).
  2. In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.
  3. Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
  4. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
  5. Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.
  6. Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth.
  7. Add the leeks into the mixture, season to taste and then pour into the chilled pastry case.
  8. Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges.
  9. Bake for 30-35 minutes until the filling has set and the pastry is golden.
  10. Allow to cool slightly or completely before slicing and serving.

 

Rhubarb Traybake Tart

Makes one 20x30cm tart

Prep time: 10 mins | Cooking time: 30 mins

Ingredients

  1. 500g plain flour
  2. 250g unsalted butter
  3. 60g icing sugar
  4. 750g rhubarb
  5. 200g caster sugar + extra for sprinkling on top
  6. 40g cornflour
  7. Zest of one orange
  8. Egg for egg washing

Equipment

  1. Large mixing bowl
  2. Knife
  3. Chopping board
  4. 20x30cm traybake tin
  5. Rolling pin
  6. Different size cutters / cups / bottle lid

Method

  1. Preheat the oven to 180°c (fan).
  2. In the large mixing bowl, rub together the flour, icing sugar and butter with your fingertips until a crumb consistency is achieved. Add 5 tbsp of water and bring the mix together with your hand to form a pastry dough.
  3. Tip the dough out onto a lightly floured surface, break off about a quarter and set to one side (this will be the top of the tart) and roll the remainder into a rectangle large enough to line the baking tin.
  4. Roll the pastry back onto the rolling pin to pick it up, then drape over the tin, and tuck into the corners and up the sides. Trim any excess (add this to the reserved quarter of dough) and place the lined tin in the freezer.
  5. Chop the rhubarb into 2cm diagonal pieces and put into the (cleaned) large mixing bowl. Add the 200g caster sugar, orange zest and cornflour and toss the rhubarb so it’s all coated.
  6. Spread the coated rhubarb into the pastry-lined tin, and fold in the pastry around the edge to create a crust.
  7. Roll out the reserved quarter of dough and cut out some different sized circles using cutters/a tumbler/a bottle lid then randomly place them on top of the rhubarb so there are still some gaps where you can see the fruit.
  8. Brush the pastry with egg wash, sprinkle with caster sugar and bake for 30-35 minutes until the rhubarb is soft and the pastry is golden.
  9. Leave to cool slightly before serving with cream, custard or ice cream.

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