Tart Case
- ● 250g spelt flour
- ● 50g almond flour
- ● Large pinch of salt and pepper
- ● 1 egg yolk
- ● 5 tbsp cold water
- ● 90ml Mellow Yellow Cold Pressed Rapeseed Oil
Courgette and Mascarpone Pesto Tart
Courgette and Mascarpone Pesto Tart
50 min
Ready for a seasonal showstopper? This wonderful tart is as beautiful as it is delicious! Made with a mix of spelt and almond flour, a creamy mascarpone pesto filling and ribboned courgettes for a pretty spiral effect, it’s perfect for a summer get-together with friends. And whilst it looks fairly involved, it’s actually pretty easy to compile, with our Mellow Yellow Cold Pressed Rapeseed Oil bringing a wonderful nuttiness to the pastry - and pesto! Serve it with our Beetroot & Feta Salad or BBQ Little Gem Salad for a meal to remember.
Ingredients
Filling
- ● 250g mascarpone
- ● 80g Sun Dried Tomato Pesto (
- ● Juice of 1 lemon
- ● 1 tbsp Mellow Yellow Cold Pressed Rapeseed oil
- ● 4 courgettes (500g) sliced into ribbons
- ● Salt & Pepper to season
Method
Method
1. Prep the pastry: Add the flours, salt, pepper, egg yolk and water to a bowl and gradually pour in the Mellow Yellow Cold Pressed Rapeseed Oil. Stir together until no dry bits of flour remain. Transfer to a work surface and use your hands to bring it to
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