Walnut & Courgette Tart

 

Serves: 6

INGREDIENTS

TART BASE:

50g FreshLife Californian Walnuts

170g FreshLife Gluten-Free Buckwheat Flour (OR for a non gluten-free dish use 170g wholemeal flour)

½ tsp salt

3 Tbsp olive oil

1 egg

2-3 tbsp cold water

TOPPING:

3 small courgettes, peeled into ribbons

Olive oil

1 tsp thyme (dried, or a handful fresh)

Salt and pepper

1/3 cup plain Greek yoghurt

2 eggs

100g blue cheese

50g FreshLife Californian Walnuts

TO SERVE:

Fresh sage to garnish & liquid honey (optional)

METHOD

  • Make the pastry: Process walnuts in a blender until finely ground. Add flour and blend again to combine. In a small jug, mix the egg, olive oil and 2 tbsp water. With the blender running, add the egg mixture gradually. Add more water if the mixture is too dry (a tablespoon at a time).

  • Tip the pastry mixture on a floured board and make it into a ball with your hands. Knead until smooth, then wrap in cling film and rest in the fridge for 30 minutes. Press into a greased tart base and chill again, covered for 10 minutes.

  • Preheat the oven to 180°C.

  • Place the courgette ribbons in a large bowl. Drizzle over a generous amount of olive oil. Stir in thyme and season with salt and pepper.

  • In a separate bowl, combine the yoghurt and eggs, season with salt and pepper.

  • Prick the base of the pastry case with a fork, then pour in the egg mixture. Scatter half the crumbled blue cheese all over the egg mixture, top with the courgettes, then the remaining blue cheese and the walnuts.

  • Bake in the oven for 30–40 minutes, until the courgettes are starting to become golden.

  • Serve garnished with sage (optional) and a drizzle of honey (optional).