INGREDIENTS
- 4 shallots
- 2 cloves of garlic
- 1 lemon (washed)
- 2 courgettes
- 4 sprigs of thyme
- 15g flat leaf parsley
- handful of mint leaves
- 3 tbsp of olive oil • 200 g frozen peas
- 240 g oat fraiche (or crème fraiche)
- 200g hummus (unflavoured)
- 3 tbsp breadcrumbs
- 270 g puff pastry (or if you want to make a GF option then make a base with broccoli and cauliflower)
- Blender & 24cm springform cake tin
METHOD
- Heat the oven to 200 °C. Cut the shallots into thin rings and finely chop the garlic. Grate the lemon rind. Cut the courgettes into long, thin, ribbons with a cheese shaver. Pull the thyme and parsley leaves away from the stems. Finley chop the parsley and the mint.
- Heat 2 tbsp of oil in a frying pan and fry the shallot and garlic for 6 min over a low heat. Add the frozen peas, mix together with the onion and garlic for 1 min. Mix 120 g of the oat fraiche (or if you can tolerate it, the crème fraiche) into the pea, shallot and garlic mixture, season with salt and pepper. Add in the hummus, half of the parsley all the mint, 2 tbsp of the breadcrumbs and the lemon rind. Purée the mixture until smooth (you can use a hand blender or a regular blender).
- Meanwhile, line the springform cake tin with the puff pastry (or the cauli/broccoli base), make sure you have at least 3cm standing above the edge of the tin. Cut back the excess pastry. Prick with the bottom with a fork and cover with the remaining breadcrumbs.
- Spread the pea filling over the pastry case and lay the courgette ribbons on top in a spiral form. Sprinkle the rest of the olive oil over the top then follow with pepper, thyme and if desired a little salt.
- Bake the tart in the middle of the oven for 45 mins until golden brown and cooked through. Take out the oven and cool for 15 mins in the tine. Mix the remaining oat fraiche with the rest of the parsley and serve with the tart and a crisp green salad.