Vibrant Garden Tartlets with Infused Herb Crust & Hummus
A fresh, colorful tartlet featuring an aromatic chive crust and a zesty pesto-lemon dressing.
Celebrate the arrival of spring with these Garden Veggie Tartlets. Unlike traditional pastry, this "green" dough is packed with fresh herbs and Parmesan, creating a savory foundation for the silky hummus and blanched vegetables. It’s a wonderful vegetarian alternative to our Spring Ham & Vegetable Terrine or a perfect starter before our Mediterranean Stuffed Vegetables.
The Ingredients
The Herb Crust:
- 185g Flour & 85g Soft Butter
- 4 Tbsp Grated Parmesan
- Chives & Parsley (finely chopped)
- 1/2 tsp Cumin & 5-Berry Pepper
The Garden Topping:
- 150g Hummus & 6 Tbsp Pesto
- 6 Asparagus & 2 Carrots
- 8 Radishes & 1 Untreated Lemon
- Parmesan Shavings & Olive Oil
Preparation Method
1. Crafting the "Green" Dough: Work the flour, softened butter, parmesan, cumin, and salt with your fingertips. Incorporate 4.5 cl of warm water and the chopped herbs. Knead quickly into a ball—Chef’s Tip: Do not overwork the dough or it will shrink in the oven! Let it chill in the molds for 1 hour.
2. Blind Baking: Preheat oven to 180°C. Prick the tart bottoms and bake with weights for 25-30 minutes until golden and crisp. Allow them to cool completely on a wire rack to maintain that shortbread texture.
3. Vegetable Prep: Slice your carrots, radishes, and asparagus into elegant strips. Blanch them in boiling water for just 1-2 minutes, then immediately cool to preserve their vibrant color and crunch.
4. Assembly & Dressing: Spread a generous layer of hummus over the cooled crusts. Arrange the vegetables on top. Whisk lemon juice with pesto and a dash of olive oil to create a bright vinaigrette. Drizzle over the tartlets and finish with lemon zest and parmesan shavings. This light touch pairs beautifully with our Hibiscus Poached Peaches for dessert.
Create a Seasonal Feast:
- The Main Course: Crayfish & Lobster Ravioli
- The Savory Side