Courgettes & mint tart

Raise your hand if you love savoury tarts!


This is one of my favourites, one of those recipes that popped out of my mind whilst walking home from my allotment with a bunch of freshly harvested courgettes.


It’s delicious, refreshing and perfect for a summer picnic!


INGREDIENTS for the shortcrust pastry (24cm round cake tin):

185g wholemeal flour

40g plain flour

35g olive oil

75g cold water

A pinch of salt


INGREDIENTS for the filling:

450g firm tofu

1 big courgette

1 garlic clove

1-2 tbsp soy sauce

2 tbsp nutritional yeast

½ lemon, juiced

A handful of fresh mint

Olive oil to taste

Black pepper to taste


INSTRUCTIONS:

Let’s start by preparing the shortcrust pastry: In a bowl mix all the dry ingredients together, pour in the oil and cold water and knead the dough until smooth. Cover and place it in the fridge for about 1 hour.


Meanwhile, finely slice the courgette and stir-fry it in a pan with olive oil, the garlic clove, black pepper and 1-2 tbsp of soy sauce.


In a food processor, blend the tofu with the lemon juice, mint leaves, nutritional yeast, a pinch of salt and the same garlic clove you used for cooking the courgettes. Once it’s quite creamy, stop blending and add the veggies, mixing with a spatula to combine.


Take the pastry out of the fridge and roll it on a floured surface with a rolling pin until it’s about 3-4 mm thick. Place it in a lightly oiled 24cm round tin, pinch the surface with a fork and bake at 180°C for 10 minutes. Next, take it out of the oven, pour the filling on the pastry and evenly spread it with a spoon; if you have any leftover pastry just garnish the top as you like.


Continue baking for 20 minutes and turn on the grill mode for the last 2-3 minutes to give the tart a nice golden colour. Leave it to cool just for a few mins before serving.


*If you don’t have courgettes, replace them with leafy greens, broccoli or peas.


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