Delicious shallot & walnut tart

Serves 4 Ready in 40 minutes Ingredients Pastry

■ 375g flaky puff pastry

Filling

■ 3 shallots, thinly sliced ■ 2 courgettes, peeled into ribbons ■ 1 drizzle of oil ■ 50g balsamic glaze ■ 4 Tbsp basil pesto ■ 50g chopped walnuts

Salad

■ 1 cup edamame beans ■ 100g baby leaf lettuce ■ 2 tsp balsamic vinegar

Red Pepper Cream

■ 50g red pepper pesto or dip ■ 50g garlic aioli

To serve

■ 10g basil, leaves picked

Method

Preheat oven to 220C (or 200C fan bake). Bring a medium pot of salted water to the boil.

Prep and cook pastry:

Gently unroll pastry sheet onto a lined oven tray. Using a sharp knife, score around the border of pastry 1cm from the edge (not cutting all the way through). Using a fork, prick holes in base of pastry. Bake for about 10 minutes, until pastry is golden and starting to puff.

Meanwhile, prep and cook filling:

Thinly slice shallots and peel courgettes into ribbons. Set aside separately. Heat oil in a large frypan on high heat. Cook shallots with a pinch of salt for 5-6 minutes, stirring occasionally, until golden and softened. Add balsamic glaze, stir to combine and remove from heat. Season to taste with salt and pepper.

Finish tart:

Spread pesto over base of tart and top with courgette, shallot and walnuts. Season with salt and pepper and bake for a further 8-10 minutes, until pastry is golden.

Meanwhile, prep salad:

Cook edamame in pot of boiling water for 2 minutes, until tender. Drain and rinse with cold water, then drain again. Just before serving, toss edamame in a large bowl with mesclun, balsamic vinegar and a pinch of salt.

To finish:

In a small bowl, combine red pepper pesto/dip and garlic aioli together. Pick basil leaves.

Serve:

Tart topped with red pepper cream and basil. Serve salad on the side.

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz