No roll spring vegetable tart

SERVES 6 PREP AND COOK TIME 55 MINUTES (+ STANDING AND COOLING TIME)

½ cup (85g) polenta 1 ½ cups (180g) almond meal 1 tablespoon cumin seeds 1 teaspoon sea salt flakes 80g cold butter, chopped 1 tablespoon iced water 1 egg white 1 small zucchini (90g) 80g asparagus 1/2 cup (40g) frozen peas 2 tablespoons small or micro mint leaves

TAHINI YOGHURT

1 cup (280g) Greek-style yoghurt ¼ cup (70g) tahini 1 clove garlic, crushed 2 teaspoons lemon juice

1 Preheat oven to 200°C (180°C fanforced). Grease an 11.5cm x 35cm rectangular loose-based tart tin.

2 Process polenta, almond meal, cumin seeds and salt until combined. Add butter; pulse until mixture resembles crumbs. Add the water and egg white; pulse until mixture holds together when pinched, adding more iced water if needed. Press mixture evenly over base and sides of tin, using the back of a wet spoon. Place tin on an oven tray.

3 Bake tart case for 30 minutes or until firm and lightly golden. Leave tart in tin for 20 minutes; carefully remove from tin (pastry will be fragile), transferring to a wire rack to cool.

4 Meanwhile, using a vegetable peeler or mandoline, peel zucchini, then asparagus into long thin ribbons.

5 Cook zucchini on a heated lightly oiled chargrill pan (or in a frying pan) for 1 minute each side or until grill marks appear.

6 Place asparagus and peas in a medium heatproof bowl, cover with boiling water; stand for 1 minute. Drain. Cool under running water; drain. Pat dry with paper towel.

7 TAHINI YOGHURT Combine ingredients in a small bowl; season to taste. Cover; refrigerate until needed.

8 Just before serving, fill cooled tart case with tahini yoghurt. Top with zucchini, asparagus, peas and mint.

Unbaked tart case suitable to freeze. Not suitable to microwave.