Spiced Spring Vegetable Tart with Adjika

Spring vegetables are bursting with freshness, making them perfect for light, vibrant dishes. This spring vegetable tartcombines flaky pastry, creamy filling, and a bold Scotch Bonnet Adjika kick—because who says vegetarian dishes can’t be full of flavour?

With fresh asparagus, leeks, and spring greens, this tart is a celebration of the season. Whether served for brunch, lunch, or a light dinner, it’s a crowd-pleaser that pairs perfectly with a side salad and a glass of crisp white wine.

Spiced Spring Vegetable Tart with Adjika

Ingredients:

• 1 sheet ready-rolled puff pastry

• 3 tbsp Scotch Bonnet Adjika

• 200g goat’s cheese, crumbled

• 100ml double cream

• 2 large eggs

• 1 bunch asparagus, trimmed

• 1 leek, sliced

• 1 handful spring greens, chopped

• 1 tbsp olive oil

  
  

Instructions:

1. Preheat the oven to 200°C. Roll out the puff pastry onto a baking sheet.

2. Sauté the vegetables – In a pan, heat olive oil and cook the leeks and spring greens for a few minutes until softened.

3. Prepare the filling – Whisk together eggs, double cream, and Scotch Bonnet Adjika.

4. Assemble the tart – Spread the leek mixture over the pastry, pour over the adjika-spiced egg mixture, then top with asparagus and crumbled goat’s cheese.

5. Bake for 25–30 minutes, until golden brown and set.

This spiced spring vegetable tart is the perfect way to welcome the new season. The Scotch Bonnet Adjika adds an exciting heat that contrasts beautifully with the creamy, flaky tart. Enjoy it as a vegetarian main or a savoury snackthat’s full of bold flavours and fresh ingredients.