Chard, Courgette and Pea Tart is the epitome of summer: peas, courgette, dill and chard. Gluten-free and vegan so there are no bacon or eggs in sight. This tart is fabulous picnic food. It is robust enough to handle being ferried around in a cool bag with a bottle of wine.
Chard, Courgette and Pea Tart is of medium difficultly – mostly because of the three different elements of the dish: tart case, vegetables and filling.
Chard, Courgette and Pea Tart is perfect for lunch, light dinner, picnic or barbeque. Serve with Radish and Cress Salad, Celeriac Caper and Rocket Salad or Asian Slaw with Cumin Aioli. All are great with these cute tarts.
Allergy Information – Chard, Courgette and Pea Tart
Chard, Courgette and Pea Tart is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Chard, Courgette and Pea Tart
This recipe will make one 28-centimetre tart or four to six smaller, individual tarts (depending upon the size).
Handle the pastry as little as possible, the more you handle it the tougher it becomes.
Recipe – Chard, Courgette and Pea Tart
Difficulty medium
Serves 4-6
Preparation time 30 minutes
Cooking time 20 minutes
Ingredients
1 Gluten Free, Vegan Shortcrust Pastry recipe (unsweetened)
1 large courgette
60 grams garden peas (fresh or frozen)
150 grams chard
1 tablespoon vegetable oil
20 grams dill
225 grams chickpea (gram) flour
1 litre cold water
4 tablespoons vegetable oil
0.25 teaspoon asafoetida
1 teaspoon sea salt
1 tablespoon lemon juice
Method
1. Preheat the oven to 160 C (fan). Make the shortcrust pastry – as per recipe link and roll-out and fill either the tart case(s). Blind bake the tarts for 10-15 minutes and remove from the oven
2. Grate the courgette, separate the chard stalks from the leaves and slice finely. Heat a frying pan with 1 tablespoon oil and add the courgette and chard and quickly wilt. Remove from the heat and set aside
3. Finely chop the dill and mix with the courgette and chard mixture. Add the peas and mix well. Set aside
4. To make the filling sieve the chickpea flour in to a large bowl. Slowly add 1 litre water a few tablespoons at a time. Stir as you do so, a whisk works well to break up the lumps
5. Heat the oil in a large, heavy, pan over a medium flame. Add the asafoetida. Fry for 30-60 seconds. Add the chickpea flour mixture and bring to a boil, stirring all the time. Turn the heat to medium-low and keep stirring vigorously with a wooden spoon until mixture changes texture and seems to leave the sides of the pot. This should take about 10 mins. Add the sea salt and lemon juice. Stir well. Taste the mixture – it should have a cooked taste
6. Gently stir the chard mixture into the chickpea base and carefully fill the tart case(s)
7. Place the tart(s) back in the oven for 10 minutes. Allow to cool before removing from the case(s) and serve.
