Glazed baby vegetable tart with creamy blue-cheese topping

With an abundance of in-season vegetables at our disposal, this is the perfect dish to showcase some of it. I was lucky to find baby kale at my local supermarket, but you can also use baby spinach if you prefer. The blue-cheese dressing lifts the tart to create a tasty, slightly rustic starter.

By Luca Villari
  • 35 mins preparation
  • Serves 4
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Glazed baby vegetable tart with creamy blue-cheese topping
  • 1 sheet frozen puff pastry, defrosted
  • 1 egg, beaten
  • 200 gram baby turnips, trimmed, scrubbed and halved
  • 200 gram baby carrots, trimmed, scrubbed and halved lengthways (i used yellow and purple heirloom carrots)
  • 150 gram baby radishes, halved (or use 4 red radishes, quartered)
  • 4 tablespoon unsalted butter
  • 3 tablespoon caster sugar
  • 1 orange, zest and juice
  • 4 cup washed baby kale leaves or baby spinach leaves
Creamy blue-cheese topping
  • 200 millilitre plain yoghurt
  • 1 tablespoon lemon juice
  • 100 gram good-quality blue cheese, crumbled
  • micro greens, to garnish


Glazed baby vegetable tart with creamy blue-cheese topping
  • 1
    Preheat oven to 200°C. Halve the pastry lengthways then brush with beaten egg.
  • 2
    Place both halves on a baking tray lined with baking paper. Place a sheet of baking paper over the top then place another oven tray on top of that (this stops it rising). Bake for 20 minutes.
  • 3
    Remove from oven, take off the top tray and peel off the baking paper. Remove baked pastry with a fish slice and set aside to cool.
  • 4
    In the meantime, bring a large pot of salted water to the boil. Also, fill a bowl with cold water and some ice.
  • 5
    Blanch the turnip halves in the boiling water for 2 minutes then add the carrot and cook for 1 minute, then add the radish and cook for 20 seconds. Quickly remove all vegetables from the pot with a slotted spoon and transfer to the bowl of iced water, leave for a few minutes then drain.
  • 6
    Heat a large heavy-based frying pan on medium heat until hot. Add 3 Tbsp of the butter and leave to sizzle for a minute then add sugar, orange juice and zest.
  • 7
    Toss in the drained baby vegetables, lower the heat slightly, add a few pinches of salt and pepper and cook for 1-2 minutes or until vegetables are nicely glazed and softened. Transfer to a plate.
  • 8
    Return frying pan to medium heat, add the remaining butter, let it sizzle then toss in the baby kale (or spinach) and cook for 30 seconds or until just softened. Set aside.
Creamy blue-cheese topping
  • 9
    For the dressing, place yoghurt and lemon juice in a small bowl and lightly whisk, then fold in crumbled cheese.
  • 10
    To serve, place cooked pastry on a serving plate and arrange kale evenly over it. Scatter the glazed vegetables on top then drizzle with dressing and garnish with micro greens.