Spring Charred Zucchini, Brie and Green pea Herb Tart

6 Easy

Prep 15 min Cook 30 min

Welcome to a culinary delight that harmoniously combines the vibrant flavours of zucchini, the delicate sweetness of green peas, and the creamy indulgence of brie cheese.

This Spring Charred Zucchini, Brie and Green pea Herb Tart is a masterpiece that marries wholesome vegetables with rich, melty cheese atop a golden, flaky crust. From the first bite, you’ll be captivated by the fresh and vibrant essence of the zucchini, the bursts of sweetness from the green peas, and the velvety smoothness of the brie.

Each ingredient plays its part in creating a symphony of tastes and textures, delivering a dish that is both visually appealing and a delight for the palate. So, embark on a culinary adventure that celebrates the best of nature’s bounty with this exquisite zucchini, green pea, and brie tart. Get ready to savor every mouthful and experience a sensational medley of flavours that will leave you craving for more.

Ingredients

Pastry

110g unsalted butter

100g plain flour

100g wholemeal rye flour

1 tbsp each of lemon thyme and Rosemary

½ tsp fine sea salt

1 egg, lightly beaten

7 tbsp cold water

For the topping

1 bunch of spring onions, kept whole, roots trimmed

2 zucchini, cut into strips about 5mm thick

100g green peas, blanched divided

1 red onion, peeled and sliced

Hand full of soft herbs such as dill, basil, chives

100g brie

100g cream fraiche

2 eggs

1 small lemon, zested and juiced

100 ml olive oil

100g mixed leaves

Salt and pepper

Recipe Steps

Method

Preheat the oven 180c

In a food processor, combine the fours with the salt and cubed cold butter. Blend until the butter has crumbled with the flour, add in the whisked egg and cold water and blend again until the pastry just comes together.
Tip the pastry onto a lightly floured bench top and bring the dough together into a ball, kneading gently twice only. This will keep the pastry crumbly. Flatten the pastry into a disk about 3-4 cm think, wrap in plastic and refrigerate for 15 – 20 minutes.
For the topping, heat a lined grill pan or non-stick frying pan over a high heat until searing hot, add the oiled zucchini in batches grilling on each side 1-2 mins, or until you have achieved dark char marks. Set aside on a plate. Place the red onion and the cleaned shallots onto a baking tray, drizzle with some of the olive oil bake in the oven for 15 minutes until softened. Allow to cool.
Place the brie, crème fraiche and one egg into the processor you used for the pastry, blend until smooth and combined, season with salt and pepper.
Roll the pastry out between two pieces of baking paper to a rectangle roughly 35 x 25cm. Peel off the top layer of paper and spread the cheese mixture over the pastry, leaving a 3cm border. Fold the pastry boarder over the cheese mixture and brush with egg wash. Slide the tart onto a pre heated baking tray and bake for 20 minutes.
Allow the tart to cool slightly. In a large bowl combine the grilled zucchini, red onion, shallots, leaves, green peas and herbs, season with salt and pepper and pour over the lemon juice, toss lightly together then pour the salad over the tart. Serve at room temperature.