A spring vegetable tart recipe and a workshop in Seattle

Gluten and dairy free spring vegetable tart

Gluten and dairy free spring vegetable tart

Per usual, I went to the Ballard farmer’s market last Sunday and I got a bit carried away. My shopping basket was full of green, orange and pink.

Pea shoots, asparagus, radishes, rhubarb, beets, different lettuces, sprouting purple broccolini, pink apples, carrots, kale…

… a rainbow. I came home excited for all the recipes I was going to make. So far lots of salads, because honestly, when vegetables are this good, I love to eat them as they are.

There was also this spring vegetable tart – a freeform medley of spring goodness that I tossed together. I used cashew cheese for the base, but you can use goat cheese or sour cream instead.

Oh and I am really excited to announce that I will be teaching a one-day food styling and photography workshop in Seattle this July. Want to join me?


This will be a day where we will cover the basics of food photography, camera settings, how to photograph food in natural light, composing and styling. I will discuss my philosophy and approach and there will also be lots of hands-on time where you will get to practice under my guidance.

Here are some more details:

WHEN: Saturday, July 20th from 9:00am until 5:00pm.
WHERE: Spare Room Studio. Seattle, WA.
WHAT: One day food styling and photography workshop where we will discuss camera basics, how to manipulate natural light, composition, food and prop styling and my work process. Lunch is included.
FEE: $275

Class is limited to 15 students.

To register, please go HERE.


And without further do… here is my latest spring vegetable tart.

Free-form. So simple.

Hope to see you in July!

Spring vegetable tart

serves 4

1 recipe olive oil pastry crust (recipe in my book or any other pastry you like)
2 tablespoons olive oil, plus more for drizzling
1 small onion, thinly sliced
1 small fennel bulb, cored and thinly sliced
2 garlic cloves, thinly sliced
3 tablespoons cashew cheese (or goat cheese if you’d like)
1 egg yolk
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 tablespoon thyme leaves
3 ounces asparagus, cut into 2-inch strips
8 ounces fava beans, shelled and outer skin removed
1/2 small zucchini, thinly sliced
2 radishes, thinly sliced
1 cup pea shoots, torn into small pieces
Salt and pepper

Preheat oven to 375F (190C). Roll the pastry into a square that is about 7×7 (about 1/8-inch thickness). Cut into two rectangles and place them on a baking sheet lined with parchment. Pinch the outer edges of the dough. We want to create a slight cavity for the filling to go in. Dock the pastry lightly with a fork and refrigerate for 30 minutes. Bake the tart as is in the oven for 15 minutes or until lightly golden.

Heat a medium saute pan over medium heat. Add the olive oil, onion, fennel and garlic. Season with salt and pepper and cook until tender, about 10 minutes.

In the meantime, mix together the cashew cheese, egg yolk, parsley, chives and thyme in a bowl. Once the onion mixture is tender, transfer to a bowl. Add the cashew cheese mixture and stir. Spread over the tart bases and return to oven to bake for another 7 minutes.

Bring a small pot of water to a boil over high heat. Season with salt. Blanch the asparagus and the favas in it for 2 or 3 minutes depending on the size. Transfer immediately to a bowl with ice water to stop the cooking process. Drain well. Add the sliced zucchini, radishes and pea shoots. Toss with a pinch of salt, pepper and olive oil and place over the warm tarts. Serve immediately.

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51 Responses to “A spring vegetable tart recipe and a workshop in Seattle”

  1. Golubka says:

    So lovely! Can’t wait to cook with fava beans again.

  2. Sandra says:

    Having trouble signing up…is it sold out already?

  3. Looks delicious!
    SO happy it’s finally feeling like spring in NYC, I feel like I can start making things like this now.
    xo Quinn

    Quinn Cooper Style

  4. Rosa says:

    Beautifully spring-like! A marvelous tart.



  5. Julia says:

    Your beautiful tart reminded me that it’s almost British asparagus season. Cannot wait! Once I get my hands on some of the blighters I’ll definitely be trying this recipe out…

  6. Elisa says:

    Apparently you’ve heared me craving for vegetable tarts lately, have you? :-) or it’s just spring that compel us to make the most of all of this… From days now, I’ve jumped from one recipe to another – tomatoes, mushrooms, goat cheese tarts … Maybe now I’ve found something new to try: all these detox veggies ( I was craving fennel in particular ) seem definitely fitting after a winter of too much brioches and custards :-) thank you!
    Wish I could attend to the workshop… Maybe one day.

  7. I agree most veggies this fresh are good as they are – this tart is gorgeous!

  8. Is there a chance that you’ll have a workshop in Europe one day?

    • Aran says:

      Hi Marta,

      I actually host workshops in Europe all the time. This year I will be in Italy, Sweden and in the Basque Country in northern Spain (all full though unfortunately).

      Stay tuned to my blog for more updates.

  9. Come to Portland! Oh how I’d love to meet you and learn from you. Your books in one of my favorites, truly.

  10. I have longingly wished to attend all your workshops as they come through my inbox, and now that we are neighbors, I can actually attend one…a real dream come true Aran!! Can’t wait, already signed up! I also look fwd to this tart…the free form crust really appeals to me! ANd here is a recipe I do not have to tweak for dairy free too, perfect!

  11. I LOVE that olive oil pastry crust recipe. Works out for me every time, and the color and texture just can’t be beat! That being said, I am very intrigued by the mention of cashew cheese. I’ve heard people speak of nut cheeses but have yet to sample some myself. It sounds like it would be so tasty alongside all that fresh spring goodness, I’m going to have to search it out! I’m sure I’ll be able to find it here in LA, if I can buy a pig’s head for headcheese then I am certain I can find cashew cheese somewhere :)

  12. Just finished a 10 day detox so this tart will be perfect. Have you ever made it with dried fava beans? I do not think I can find fresh ones in Florida this time of the year. I love reading about your adventures in Seattle.

  13. If only Seattle is next door, I would count myself in the class, Aran! The tart looks so amazing, and fresh.

  14. Lovely, lovely tart. I made a variation of this today…it is in the oven. I would join your workshop if it were in Florida in a heartbeat. But, I am very glad you are loving Seattle. My brother-in-law and his young family live in Seattle. They really enjoy it there as well.

  15. Hi, I live in portland and have a son and lots of ffriends in seattle. I am planning on going to seattle the weekend of may 17th. Can I buy you tea at the ballard market(my fave in. Seattle) on Sunday the 19th? Loved this post. As I have told hundreds who havve taken my cooking classes in the past~you eat with your eyes first, then your nose, and finally your taste buds. Working with pastry be it olive oil or puff or filo, is all a blank slate. It is your pure imagination of what is on hand, as to how you fill that blank slate of dough!

  16. You look incredible. We are big fans of gluten free food and this spring cake has to be very good. The prove for sure! Greetings ‘spicy’

  17. I hope we get our dose of fava beans in the market soon! Love this spring tart, Aran. Thanks for sharing :)

    ps: I hope we get to meet again soon!

  18. Jenifer Smith says:


    I just signed up for your workshop in Seattle, yah!!! Super excited… I too had issues trying to register for the workshop. I wanted to put it on my credit card and it keep giving me an error message. I was finally able to register by paying with my bank. Just FYI.

    Anyway, I can’t wait to meet you and learn some of your tricks:)


  19. Lorianne says:

    Just saw this on Pintrest! I’m vegetarian so can’t wait to try this. Is there a vegan substitution for the egg? I’m looking forward to seeing your other recipes. Thank you!

  20. Wow the colours of those radishes! The tart look divine, thanks for the inspiration.

  21. C’est superbe, les clichés sont magnifiques,
    la recette fraîche et gourmande.
    Merci pour ce beau partage, belle journée

  22. Justina says:

    I love the abundance of greens that you cook with. I am trying to train my eyes and senses to shop for me at the farmer’s market and your blog is such an inspiration.

    So beautiful!

  23. See? This is why I am so happy you are here in Seattle! More opportunities to attend one of your workshops. Unfortunately, this one I will have to miss as we are coming back from a road trip in Jackson Hole with our Airstream. Hopefully you will have another workshop scheduled soon — and I love that they are held on only one day (I work 9-5 and vacation time is limited). But the good news (for me at least) is that with me, on our road trips — I take inspiration from you and your creative recipes that I then can cook in my tiny kitchen :) xoxo

  24. Una receta con unos ingredientes muy ricos y muy sanos!!

    Nos encanta!!


  25. Ellen says:

    This looks wonderful. Great photography, as usual. A lovely spring treat!

  26. anne says:

    Looks very close to Beatrice Peltre’s work. Very close, down to the spoon. Interesting.

  27. cindy says:

    gorgeous! I recently ordered your book and I am so excited to crack it open!

    I love that you are in Seattle now! My husband and I have friends and family there, and dream of relocating in the Pacific Northwest ,as well…it’s such a special place! Congrats!

  28. Tessa says:

    I am so excited!! I went to register for the workshop, and there are two days being offered. Is the event for Saturday (7/20) or Sunday (7/21)? I just moved to Vancouver, BC and was so excited when you moved to Seattle- I have been hoping for an opportunity like this!!!

  29. I just love the photography. Everything is so crisp and clean. Just lovely :)

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