Spring Harvest Vegetable Tart with Fresh Herb Cream

Ingredients

• 1 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, cold, diced
• 3 tablespoons ice water

• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup baby carrots, sliced
• 1 cup baby zucchini, sliced
• 1 cup sweet peas, fresh or thawed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup heavy cream
• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon lemon zest, finely grated

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   To make the crust, combine sifted flour and salt in a bowl. Add cold, diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
3. 03
   Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim any excess. Chill in the refrigerator for 15 minutes.
4. 04
   Blind bake the crust by lining it with parchment paper and filling with pie weights. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until lightly golden. Set aside to cool.
5. 05
   Toss asparagus, carrots, zucchini, and peas with olive oil, salt, and pepper. Spread the vegetables evenly over the cooled crust.
6. 06
   In a small saucepan, heat heavy cream until warm. Remove from heat and stir in chives, parsley, dill, and lemon zest.
7. 07
   Pour the herb cream over the vegetables in the tart. Bake for 25-30 minutes, or until the cream is set and the vegetables are tender.
8. 08
   Allow the tart to cool slightly before slicing. Serve warm or at room temperature.