Fresh pea and courgette/zucchini tart

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About


Omit the butter, and use 450 g/1 lb fresh peas and 225 g/½ lb courgettes/zucchini instead of the leeks and peppercorns.

Boil the peas for 5-10 minutes, until cooked. Slice the courgettes/zucchini and steam briefly. Purée the peas, cream and seasoning, pour into the pastry case and decorate with the courgettes/zucchini.