Savoury tarts
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Purple sprouting broccoli recipes
Purple sprouting broccoli and wensleydale tarts
These individual vegetarian tartlets are perfect for spring dining – make them as a starter to kick off Easter lunch with all the family.
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Spinach recipes
Spinach, ricotta, pine nut and dill tart
This stunning spinach, ricotta and dill tart is ever so easy to make – just make sure to squeeze as much liquid out of the spinach as you can!
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Leek recipes
Flamiche (Flemish leek tart)
The cheddar pastry here isn't strictly traditional but it goes fabulously with the leeks – a great lunch or light supper dish.
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Savoury tarts
Smoked haddock and watercress tart
A light and fresh haddock tart recipe for a quick midweek supper for two. It'll use up any peppery watercress you may have, as well
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Savoury tarts
Tomato and brie tart
A classic pairing: this vegetarian tomato and brie tart recipe has serious universal appeal and is perfect for picnics or summer lunches!
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Asparagus recipes
Asparagus, ham and chive filo tartlets
Make the most of asparagus, while it's in season, and cook this asparagus filo tart starter recipe. Quick and easy to make and perfect for a dinner party.
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Savoury tarts
Salmon and asparagus quiche
Make the most of in season asparagus with this delicious tart recipe. You can make the tart vegetarian by replacing the salmon with feta.
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Recipes to celebrate spring
Spring herb tartlets
These individual spring herb tartlets are ideal as a starter for Easter lunch: their fresh, vibrant flavours get the tastebuds tingling.
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Savoury tarts
Courgette and artichoke tarts
These are impressive little vegetarian tarts to serve up and easy to make too, thanks to the cheat ingredient: ready-made pastry cases.
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Picnic recipes
Chicken, leek and tarragon pies
The filling in these individual chicken and leek pies is deliciously creamy. Make them the day before and chill in the fridge. A great idea for a picnic.
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Savoury tarts
Cheese and courgette tart
To make this stunning tart recipe veggie, you could substitute Somerset brie for the taleggio, and pesto for prosciutto.
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