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Instructions

Combine the flour and salt in a bowl, add the lumps of butter then rub the flour and butter between your fingers until you have a crumble type consistency. This can be done with a K beater in a mixer also. Next whisk together the egg yolks, Dijon and Parmesan then add this to the crumble stirring until you have a smooth dough. If it’s a little dry add in the water, a dash at time. This can also be done in the mixer and takes even less time. Once the dough has come together slightly flatten it out (don’t leave it in a ball) and wrap in parchment paper or cling film and place in the fridge for 30 minutes to rest.

When you’re ready to bake the tart, remove the pastry from the fridge and roll it out until it’s a little thicker than a pound coin then press it into the tart tin. You can make 8 Small 8cm tarts out of this batch of pastry or one 24cm tart tin.

Make sure your pastry case isn’t too thin and once you’re happy with your case, prick the bottom with a fork several times. Next place a piece of parchment paper on the base followed by baking beans and bake for 12-15 minutes on 160 degrees Celsius. Remove the parchment and baking beans and bake again for another 10-12 minutes until the pastry case is cooked through but not overly browned.

On a non-stick baking tray add the sweet potato, shallots, and courgette along with a generous drizzle of oil and a sprinkle of sea salt flakes. Roast on 200 degrees Celsius for 15-20 minutes or until slightly golden. Prick the sweet potatoes to make sure they’re cooked through before removing from the oven. The courgette and shallots may take less time.

For the pesto simply muddle all ingredients together then add in the oil once you have a thick, smooth paste. Have a try and check the seasoning, adding in more Parmesan for extra creaminess and more rocket for extra pepper.

Serve by scattering over the fresh rocket on the warm pastry base, followed by the roasted shallots, sweet potato and courgettes and finally add generous dollops of pesto followed by some fresh mint leaves and a drizzle of rapeseed oil.

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