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
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
Instructions
Base
- Heat oven to 200C
- 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.
- Cook for 20 minutes, or until puffed and golden
- 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.
- Add peas to the cream cheese, pesto and lemon juice in a bowl, and mix to combine. Add salt and pepper to taste.
- Once pastry is slightly cooled, spread the base mixture over the pastry.
Topping
- 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.
- Add rocket to the base
- Place courgette slices on the rocket/base, and top with chopped beetroot and walnut pieces
- Season with salt and pepper