Pea & Zucchini Tart with a Cauliflower & Parmesan Crust.



Remember this one time that I made a cauliflower and parmesan tart crust and filled it with smashed peas, a grilled zucchini lattice and topped it with marinated goats cheese, a fennel, lemon and dill salad, and toasted pine nuts?

It may sound complex just from the name alone – but I promise you, this recipe just consists of a few small (and very quick and simple) recipes. The hardest part would probably just be squeezing the excess liquid out of the cooked cauliflower to make the crust!

Plus, you could easily use leftover smashed peas or grilled zucchini in another recipe – perhaps on slices of sourdough toast for breakfast or lunch? Or you eat the fennel, lemon and dill salad as is (p.s. the fennel salad goes smashingly with salmon – it’s all in the deliciously herbaceous dill)! So you see, it’s a very versatile dish in its entirety.

Anyhow, you’ll be surprised at how easy it is to make this tart or its capacity to make your friends go “oooh” and “ahhh”.

The attention of many a curious person this dish will catch!

On this occasion, I made this in large tart dish. Firstly, because my individual, small tart tins were ancient and so rusty that they had to be put out of their misery. Secondly, because there is some theatric effect in a large, singular piece of work – or so I’d like to believe! Anyway, my point is that you could also be cute and make it in four to six individual-sized tarts instead of just one large tart.

It also keeps well in the fridge for about 4-5 days. From there, you can either reheat it in the oven or if you’re only after a slice or two, you could just place it on a pan or a sandwich press to heat up. No microwaves though, it will make the crust all soggy and fall apart!








Pea & Zucchini Tart

with a Cauliflower & Parmesan Crust

Makes a 24cm-diameter tart



See here


1.5 cups of frozen peas, cooked

2 medium zucchinis, sliced thinly lengthways using a vegetable slicer

1/2 fennel bulb, sliced as thinly as possible

Juice of 1/2 a medium lemon

2-3 stalks of dill, approx. 1/4 cup


Extra virgin olive oil

Optional: 2 tbsp pine nuts (toasted)


Crust. Prepare the crust using this recipe.

Pea smash. Smash the cooked peas well with the back of a fork or in a food processor. You can make this as smooth or as chunky as you like. Set aside.

Grilled zucchinis. Brush the zucchini slices with a little oil, season with a little salt and cook in the oven until lightly browned. You can do this on a pan but you’ll have to be very careful to not tear the cooked slices!

Fennel, lemon & dill salad. Combine the thinly sliced fennel with the lemon juice. Add a pinch of salt to the salad and toss it all together. Now, hand-tear the dill and add it to the salad, save a few sprigs for garnishing. Toss to combine again and taste for salt and lemon juice, adding more if needed.

To assemble. Starting with the pea smash, spread this over the cauliflower crust, followed by the zucchini – if you’d like to get fancy, you can cross the slices over each other in a lattice pattern. Next, spread over the fennel salad, shaking off the excess dressing before placing it down on the zucchini. Top with the toasted pine nuts and extra sprigs of dill.


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