BROCCOLI AND BASIL TART WITH AVOCADO PASTRY

by Gourmet Guide Jenny Handley

Serves 8 – 10

INGREDIENTS

Pastry

1 ripe avocado

olive oil to make up 100g

200 g cake flour

1.5 t baking powder

salt

2 T water

Filling

2 C cooked broccoli or 300g frozen peas

salt

freshly-ground black pepper

100 g cheddar cheese, grated

6 XL eggs

Topping

150 g smoked salmon

12 capers

100 g smooth cottage cheese

3 T grated horseradish

light, frothy greenery for garnishing – fresh herbs like dill, or pea shoots

METHOD

Pastry

1. Preheat oven to 200°C.
2. Mash the avo and mix with the oil in a medium-sized mixing bowl.
3. Add the flour, baking powder and salt.
4. Mix the water in with a pastry knife.
5. Turn out onto a lightly-floured board, and knead.
6. Leave, covered, for ½ hour to relax.
7. Roll out to about ½cm thick on a lightly-floured board.
8. Turn back over your rolling pin to place over a 32cm loose-bottomed flan tin.
9. Allow an overhang – this will cement the pastry and prevent the need for baking blind.
10. Prick holes in the bottom of the pastry.
11. Bake for 10 minutes.

Filling

1. While the pastry is cooking whisk or blitz the filling ingredients together.
2. Pour into the warm pastry case and bake for a further 10 to 12 minutes.

Topping

1. Tear the salmon into strips and gently arrange on the tart.
2. Top with capers, horseradish cream and shoots/herbs.