Home Lifestyle & Travel Home & Garden Garden Day veggie tart & nasturtium pesto

Garden Day veggie tart & nasturtium pesto

If you’re throwing a garden party to celebrate Garden Day on Sunday October 20, here’s the perfect dish to serve from chefs Luke and Jess (formerly of The Table at De Meye).

Chefs Jess and Luke

Serves 4

- Advertisement -

You’ll need
1 sheet frozen ready-made puff pastry, thawed;  1/2 cup crème fraiche; 1/2 cup grated goat’s pecorino; 2 egg yolks; chopped parsley and chives;  sea salt and black pepper to taste; 1 Tblsp  butter; 8 spring onions;  8 asparagus spears; 1 medium courgette; 1/2 cup peas, fresh or frozen; a handful baby spinach leaves; wild rocket leaves

To make: Preheat an oven to 200°C. In a bowl mix the crème fraiche, half the grated cheese, egg yolks and chopped herbs. Season with sea salt and freshly ground black pepper. Set aside.

Melt butter in a frying pan and cook spring onions until just soft, about 2 – 3 minutes. Season with salt and pepper, and set aside to cool.

Slice the courgette and asparagus thinly. Bring a pan of salted water to the boil and prepare a bowl of ice water. Plunge the asparagus into the boiling water for 10 seconds, then straight into the ice water. Repeat with the courgette. Place asparagus and courgette on kitchen paper to dry. Cook peas until just soft (about 3 minutes).  Refresh in ice water and dry on kitchen paper.

Trim puff pastry sheet to fit a small rectangular baking tray lined with baking paper. Cut a border about 2cm from the pastry edge, using a small sharp knife and making a shallow incision.  Spread crème fraiche mixture over the pastry (avoiding the border) and bake in the preheated oven for 15 minutes.

Arrange spring onions on top of the tart, followed by baby spinach leaves, courgette and asparagus spears. Return to the oven for 8 to 10 minutes.

Finish the tart with the extra grated cheese, rocket leaves and cooked baby peas.

Nasturtium pesto

You’ll need: 2 Tblsps pumpkin seeds, toasted; 2 cups nasturtium leaves and tender stems; 1 clove garlic; 1 spring onion, ends trimmed and sliced; 1/2 cup freshly grated goat’s pecorino cheese; 1/2 cup extra-virgin olive oil; sea salt and lemon juice to taste

To make:  Place the seeds, nasturtium leaves, garlic, onion and cheese in a blender. Slowly add olive oil while blender is running, until smooth paste is formed. Season to taste with salt and lemon juice. (Pumpkin seeds can be substituted with toasted pine nuts, and goat’s pecorino with Parmesan if preferred).

Details: gardenday.co.za

- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Must Read

Artists – you could be the next winner in a leading art competition! 

There are just over two weeks to go until entries close for the Sasol New Signatures Art Competition. Time is ticking fast so best you...

Love tea? Here’s why and how you should drink it

Ready-to-drink teas, functional teas and speciality teas come in all shapes, sizes and flavours. Then there‘s also tea-infused water, energy drinks, tea-based ice cream...

Ten industry leaders doing extraordinary things

Sweet-Orr has partnered with 10 South African industry leaders to showcase their talent and celebrate their inspiring stories. It’s a salute to the hardworking men...

Five different retirement personas … which one are you? 

Like many things that require a long-term outlook and commitment, many of us tend to put off retirement planning until it's sometimes too late.  While...

Tuck into a hearty beef and mushroom bolognese

Nothing beats a meaty pasta dish to warm you up from the inside. But, if you want to reduce your red meat intake and...