Spring Vegetable Tarts

Name: Spring Vegetable Tarts
Cuisine: British
Ingredients: 2 garlic cloves, finely chopped; 500 ml (2 cups) vegetable stock or water, plus extra, if needed; 500 ml (2 cups) vegetable stock or water, plus extra, if needed; 500 g (3⅓ cups) frozen peas, thawed; Fresh oregano and dill sprigs, for serving; Fresh oregano and dill sprigs, for serving; 2 tbsp vegetable oil; 1 brown onion, finely chopped; Sea salt flakes and ground white pepper, for seasoning; Sea salt flakes and ground white pepper, for seasoning; 4 micro or small red radishes; 2 slices gluten-free charcoal bread; 80 ml (⅓ cup) hazelnut dressing; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 85 g (½ cup) fresh peas, blanched; 2 tbsp halved toasted hazelnuts; 4 spring roll pastry tart shells; 4 coconut feta cubes; 4 micro or small red radishes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 slices gluten-free charcoal bread
4 micro or small red radishes
4

Europe
Oceania
United Kingdom
Australia
Sydney
Lunch
Pie
Vegetarian
Spring

Method

Preheat oven to 60°C fan forced. Tear the bread into small pieces and evenly spread over a baking tray. Bake for 1 hour