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Home Recipes From the Show Jamaica Blue: Summer Vegetable Tart

Jamaica Blue: Summer Vegetable Tart 11/02/2010

Serves 8

Description:

Summer Vegetable Tart

Ingredients:

2 cups Frozen baby peas
2 cups Water
3 tbs Mint – finely chopped
110 gm Soft goats curd
1 medium Zucchini
1/2 punnet Cherry tomatoes
2 Eggs
150 Ml Cream
1 Tsp Sugar
½ Tsp Salt
¼ Tsp Pepper
1 Tbs Butter
2 sheets Short crust pastry

Method:

1. Grease a 23cm loose bottom tart pan and line with pastry. Blind bake pastry in a preheated 190C oven for 15 minutes covered with baking paper and rice. Remove paper and rice and cook for a further 10 minutes. Reduce oven temperature to 160C.
2. Combine peas, water, sugar and butter in a microwave bowl. Cover with cling wrap and cook for 4 minutes.
3. Drain peas, reserving 50ml of cooking liquid. Put peas and liquid into the blender and process on high speed until very smooth.
4. Slice zucchini into thin slices, lightly spray with cooking oil and toss to coat. Cut cherry tomatoes in half.
5. Combine pea puree, mint, eggs, cream, salt, pepper and half of the goats cheese and whisk to mix well. Pour into prepared pastry and arrange zucchini slices around the edge.
6. Arrange cherry tomatoes and goats cheese as shown in picture. Bake for 30 – 40 minutes or until set.
7. Allow to cool completely before cutting into 8 pieces.
8. Serve warm or at room temperature with salad.