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Easy Summer Tart

V
V*
DF
GF
Serves
4-6
Cook Time
1 hour 10 minutes (includes salting time)

One of my favourite sayings in food is “what grows together goes together” which essentially means that ingredients that can be picked and harvested at similar times of year, generally also work well together on a plate. I took it a bit further with this as I got all the ingredients within about 3 square metres of each other in my parent’s vegetable patch. This is perfect for summer cooking where the veggies require zero cooking.

One of my favourite sayings in food is “what grows together goes together” which essentially means that ingredients that can be picked and harvested at similar times of year, generally also work well together on a plate. I took it a bit further with this as I got all the ingredients within about 3 square metres of each other in my parent’s vegetable patch. This is perfect for summer cooking where the veggies require zero cooking.

IngredientsMethod

Ingredients

For the tart
  1. Pre rolled puff pastry |320g| plant based for a vegan recipe
  2. Spray oil | |
  3. Poppy seeds |1.5 tbsp|
For the ricotta
  1. Ricotta |250g| plant based alternative or plant based cream cheese for a vegan recipe
  2. Lemon |Zest of 1|
  3. Chives |Large handful| finely sliced
  4. Basil |Handful| torn
  5. Mint |Handful| torn
For the courgettes
  1. Courgettes |3–4| peeled into ribbons, mandolined or very finely sliced
  2. Olive oil |2 tbsp|
  3. Lemon juice |Juice of 1 lemon|
To finish
  1. Basil leaves |Small handful| torn
  2. Nasturtium flowers and leaves | | to garnish
  3. Black pepper | | good crack

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Salt the courgettes
  1. Add the courgette ribbons to a large bowl
  2. Season well with salt and leave for 45–60 minutes to draw out the moisture
  3. Don’t overseason as you’re not patting these dry or removing the salt afterwards
Prep the pastry
  1. Unroll the puff pastry onto a lined baking tray and trim to a neat rectangle
  2. Score a 2cm border all the way round, taking care not to cut all the way through
  3. Spray with oil and scatter the poppy seeds around the border
Bake it flat
  1. Place a smaller second baking tray directly on top of the pastry, resting on the scored border, so the middle stays flat while the border puffs up golden
  2. Bake at 200°C fan for 15–18 minutes, or according to the packet instructions if they differ significantly
  3. Remove the top tray and return to the oven for a further few minutes if the centre is a little pale
  4. Set aside to cool slightly
Season the ricotta
  1. Beat the ricotta with the lemon zest, chives, basil and mint until smooth
  2. Season to taste
Assemble
  1. Spread the ricotta mixture over the cooled tart base, right up to the puffed border
  2. Drain the courgette and squeeze out as much excess moisture as possible
  3. Arrange the courgette ribbons on top in loose, overlapping rows
  4. Scatter over the torn basil
  5. Finish with the nasturtium flowers and leaves just before serving

Method

The Method for the Recipe Content Goes Here
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easy-summer-tart