CaRaMELISED SHaLLOT & WaLNUT TaRT WITH BaSIL aND RED PEPPER CREaM

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.