As the weather grows warmer my need, yes need not desire, for lighter meals kicks in. Winter is all about hot stews and comfort food and summer is salads, fruit and lighter meals. I am reminded that this time last year was super warm with August bringing highs of 34C, being pregnant in that heat was rotten. This summer I get to play with my baby boy who is all smiles these days and is busy growing teeth.
This summer tart uses the yogurt pastry recipe, the same one used in the carrot and tofu tart, with one small twist.
you will need;
one batch of yogurt pastry
1 tbsp dried wakame
for the filling;
30g pine nuts
1kg cottage cheese
2tbsp fresh chives, chopped
1tbsp fresh parsley, chopped
2tsp dried shallots
2tbsp olive oil
zest of 1 lemon
salt and pepper
- Make up your batch of yogurt pastry, but before you add the yogurt to the mixture add the dried wakame. Leave your pastry in the fridge to chill for and hour whilst you prepare the rest of the tart ingredients.
- Empty the cottage cheese into a sieve and drain over a bowl. Whilst the cheese is draining slice your courgettes and mix the dried shallots with the olive oil and season with salt and pepper. Brush the courgettes with the flavoured oil and grill or cook off in a griddle pan.
- Leave the griddled courgettes on some kitchen paper to drain off any excess oil.
- Toast the pine nuts in a dry frying pan.
- In a large bowl place the drained cottage cheese. To this bowl add the herbs and the lemon zest, and the 2 eggs, beaten.
- Roll out the wakame and yogurt pastry and line a flan dish. Bake the pastry blind until it begins to brown. (To bake blind cover the pasty with baking parchment and weigh down with ceramic baking beans). Do not trim off the pastry before baking.
- Spread the cottage cheese mixture over the base of the pastry. Trim off the pastry edges so that they are level with the dish sides.
- Sprinkle the toasted pine nuts over the cottage cheese and arrange the courgettes in concentric circles over the the tart.
- Place the tart in the centre of the oven at 180C for 25-30mins/until set. If the pastry edges start to turn too brown cover then with foil.
- This can be served hot or cold.