Cucumber and Mint Tart

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Refreshing to look at and delicious to eat, this tart never fails to please. It goes well with the avocado purée. Serve this tart and all its variations at room temperature, not chilled. Use a 23-cm/9-inch pastry case.


  • 1 cheese pastry case, baked blind
  • 1 large cucumber
  • sea salt
  • 150 g/5 oz/ cup curd/small curd cottage cheese
  • 75 ml/3 fl oz/6 tablespoons Greek yoghurt
  • or Quark or puréed cottage cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons agar agar or arrowroot dissolved in2 tablespoons boiling water
  • bunch of fresh mint


Coarsely grate one-third of the cucumber and slice the remainder thinly. Place in separate colanders, sprinkle with salt and leave for about 1 hour to draw out excess liquid. Meanwhile, mix the remaining ingredients thoroughly. Rinse both lots of cucumber and pat dry. Add the grated cucumber to the curd/cottage cheese mixture, then spoon this filling into the pastry case. Smooth down the surface, then arrange the cucumber slices in an overlapping circular pattern on top. If you wish to glaze the tart, melt the marmalade in the water, add the lime juice and strain through a fine sieve. Brush the glaze over the cucumber, then leave to set. Garnish with a sprig of mint.