February 2, 2025

Summer tart with pesto, rocket, courgette & beetroot

Summer tart with pesto, rocket, courgette & beetroot

Summer tart with pesto, rocket, courgette & beetroot

A super easy summer tart that is great for lunches, picnics or a light dinner
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Lunch, Main Course, picnic
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

Base
  • 1 sheet vegan puff pastry
  • 1/4 C frozen peas
  • 2 tbsp pesto
  • 2 tbsp cream cheese
  • 2 tbsp lemon juice
  • salt & pepper to taste
Topping
  • 1 courgette sliced
  • 1/2 tbsp olive oil
  • 2 handfuls rocket
  • 1/2 C tinned beetroot (baby or sliced) chopped
  • 1/4 C walnuts chopped
  • Salt & Pepper To taste

Method
 

Base
  1. Heat oven to 200C
  2. Place pastry on an oven tray to defrost. Once defrosted, score around the edges creating a border, and prick the middle part with a fork a few times.
  3. Cook for 20 minutes, or until puffed and golden
  4. Pour boiling water over the peas and leave for a few minutes to defrost. Drain once defrosted and blend in a high speed blender until chunky but not pureed.
  5. Add peas to the cream cheese, pesto and lemon juice in a bowl, and mix to combine. Add salt and pepper to taste.
  6. Once pastry is slightly cooled, spread the base mixture over the pastry.
Topping
  1. Heat oil in a frypan, add courgette slices and fry until browned. You don't need to flip – just one side will do. Put aside to cool slightly.
  2. Add rocket to the base
  3. Place courgette slices on the rocket/base, and top with chopped beetroot and walnut pieces
  4. Season with salt and pepper
Author:
Filed Under: Vegan, Vegan recipe