a recipe for spring

Ingredients

For the crust

• 1 1/4 cups flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3 to 4 tbsp ice water

For the filling

• 200 g cream cheese
• 1/3 cup sour cream or plain Greek yogurt
• 2 eggs
• 1/2 cup grated parmesan or cheddar
• 1 clove garlic, crushed
• Salt and black pepper
• 1 tsp dried thyme or mixed herbs

For the topping

• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved or sliced
• Small broccoli florets, lightly blanched
• A few olives or berries for decoration if you want the same look
• Fresh thyme or parsley
• Edible flowers such as pansies or violas

Method

1. Make the crust
   Mix flour and salt. Rub in the butter until crumbly. Add ice water a little at a time until the dough comes together. Wrap and chill for 30 minutes.
2. Prepare the tart shell
   Roll out the dough and press it into a tart tin. Prick the base with a fork. Chill 10 minutes, then bake at 180°C / 350°F for about 12 minutes until just starting to turn pale gold.
3. Make the filling
   Beat together cream cheese, sour cream, eggs, cheese, garlic, herbs, salt, and pepper until smooth.
4. Assemble
   Spread the filling into the tart shell. Arrange the zucchini, squash, tomatoes, and broccoli on top in overlapping circles or a scattered garden style.
5. Bake
   Bake for 25 to 35 minutes at 180°C / 350°F, until the filling is set and the crust is golden.
6. Decorate
   Let it cool slightly, then scatter over fresh herbs and edible flowers.

Notes

• For a richer version, you can swap the cream cheese filling for a quiche-style custard with extra cream.
• For a spring equinox feel, add goat cheese, caramelized onion, or roasted peppers.