Zucchini, pea and yogurt tart – Vegetarian

There are recipes you talk about, and then there are recipes you just have to taste to believe—and this zucchini, pea & yogurt tart definitely falls into the second category. It’s light, creamy, full of fresh flavors, and honestly… a little bit addictive. I’d love to describe how good it is, but the only real solution is for you to make it and see for yourself. 😄

Not only is it delicious, it’s also quite the looker—so it’s perfect for a laid-back brunch, a cozy dinner with friends, or even that “I want something fancy but don’t want to work too hard” kind of moment.

And good news: it’s easily made vegan! Just swap the yogurt for an oat or soy alternative, skip the eggs, and double the breadcrumbs. Still just as tasty, still just as pretty.

Ingredients: (for ~8 servings – a 28 cm diameter pan)

• 200 g plain hummus
• 4 large shallots (or red onion, but preferably shallots)
• grated zest from a lemon
• 220 g frozen peas
• 3 cloves garlic
• a few sprigs of fresh thyme
• a few sprigs of fresh parsley
• 2 zucchini or 2 courgettes
• 260 ml plain yoghurt
• 2 large eggs
• 4 large tablespoons of breadcrumbs
• 1 puff pastry
• salt + pepper
• a few tablespoons of olive oil
• yogurt + fresh parsley for serving

Preparation:

Peel and slice the onion. Wash the lemon and zest it. Clean the zucchini, trim the ends, and use a vegetable peeler to slice it lengthwise into long strips. Rinse the herbs and chop them finely. Crack the eggs into a bowl and beat them. Peel and slice the garlic.

In a large frying pan, heat a few tablespoons of oil and sauté the onion and garlic. Once the onion softens, add the peas and cook until tender. Stir in the grated lemon zest, mix well, and cook for another minute before removing from the heat.

Line a baking tray with parchment paper and place the puff pastry on the bottom, pressing it up along the edges of the tray. In a bowl, combine the peas and onion, then add the beaten eggs, yogurt, hummus, and breadcrumbs. Use a blender to lightly puree the mixture (be sure to leave some texture, as we want to keep a bit of the pea consistency). Stir in the chopped herbs, and season with salt and pepper to taste. Mix everything together with a spoon or spatula. Pour the mixture over the dough in the tray.

Preheat the oven to 200°C. Once heated, take the zucchini strips and arrange them over the mixture, starting from the center and working your way outwards. Gently press them down with your hand to ensure they sit well in the mixture. Continue until the entire surface is covered and all the zucchini strips are used. Using a pastry brush, lightly coat the zucchini strips with oil, then season with salt and pepper. Bake in the oven for 45-50 minutes, or until the tart is golden and nicely browned.

Once the baking time is up, remove the tart from the oven and let it cool for about 15 minutes before slicing. For the best results, use a serrated bread knife, especially a long one: it makes cutting much easier! 🙂

Serve with a side of yogurt and a sprinkle of fresh parsley on top.

If you try the recipe, let me know how you liked it! 😊

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