Clóna Cookery Corner

For the Pastry:

Preheat the oven to 180°C (356°F).

In a large bowl, combine the plain flour, paprika and a pinch of salt.

Add the diced butter and rub it into the flour until the mixture resembles breadcrumbs.

Gradually add Clóna milk, one tablespoon at a time, until the dough comes together.

Wrap the pastry in cling film and refrigerate for at least 30 minutes.

Roll out the pastry on a floured surface and line a 23 cm tart tin. Prick the base with a fork and blind bake for 15 minutes.

Remove baking weights and bake for an additional 5 minutes until golden.

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For the Filling:

Blanch the sliced sprouting broccoli and peas in boiling water for 2 minutes, then refresh under cold water. Drain and set aside.

In a bowl, whisk together the eggs, Clóna cream and milk. Season with salt and pepper.

Stir together chopped spring onions, broccoli, peas, mint leaves, and grated Parmesan cheese tip into the pre-baked tart shell.

Pour the egg mixture over the vegetables.

Bake the tart in the preheated oven for 25-30 minutes or until the filling is set and golden.

Allow the tart to cool slightly before slicing and serving.

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