Summer green tart

I made this to use up some leftover vegetables. We ate it cold with walnut and raisin sourdough bread and with lots of Sriracha sauce on top (sounds weird, tastes delicious).
Summer green tart, serves 4 – 6

For the filling:
  • 2 large courgettes, grated.
  • Large bag of baby spinach, chopped finely.
  • Head of broccoli, chopped finely.
  • 3 garlic cloves, chopped finely.
  • Nutmeg, salt and pepper
  • 200 grams of mascarpone (or similar, depending on what you have available).
  • 50 – 100 grams soft herbed cheese – this is optional. I used a soft sheep’s cheese with garlic and herbs but goats cheese would be good too. 
  • Olive oil
For pastry: 
I had no butter in the house so I adapted this butter-less pastry recipe and it worked well. You could also use any kind of ready made short crust pastry if you have some kicking around.
  • 250g flour
  • 1/2 tsp baking powder
  • pinch salt
  • 4 tbsp mild salad oil (I just used sunflower oil)
  • 1 beaten egg
  • 3 tbsp hot water
1. Make the pastry by giving all the ingredients a shake up in a large mixing bowl (I had no lidded bowl so couldn’t shake as per the original recipe, but it worked out), and then knead together.
2. In my case the pastry was too delicate to really roll out well; roll it out if you can but if that’s not happening then press it into the base of the tart dish and up the sides instead.
3. Chill the pastry in the fridge while you make the filling. At this point, you could heat the oven to 180 degrees Celsius.
4. Cook the courgettes, garlic and broccoli together in some good olive oil until everything has shrunk down in size. Add a pinch of nutmeg as well as some salt and black pepper to the mixture as it cooks. Add the spinach when everything else is cooked. Drain off the excess water when you need to; it’s important to make sure there is no excess water in the green filling.
5. While the green filling cools down, bake the pastry for 15- 20 minutes at 180 Celsius. Remove the tart from the oven but leave oven on.
6. Mix the green filling (which should now be cool) with mascarpone and about half of the herbed cheese. Add more nutmeg, salt or pepper as you like.
7. Fill pastry case with the green filling, and top with dollops of the herbed cheese, black pepper and a drizzle of olive oil.
8. Cook for 15 – 20 minutes at 180 degrees until the pastry is golden. Serve cold.

About Emily

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