Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, summer bean & halloumi tart. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Summer bean & halloumi tart is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Summer bean & halloumi tart is something that I have loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook summer bean & halloumi tart using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Summer bean & halloumi tart:
- Make ready 1 block puff pastry
- Get Handful french beans
- Take 150 g halloumi
- Get Handful fresh basil to garnish
- Make ready For sauce
- Take 2 handfuls any fresh tomatoes (chopped)
- Take 1 sliced red onion
- Take 2 cloves crushed garlic
- Take 1 sliced courgette
- Get 2 tbsp balsamic vinegar
- Get Handful fresh basil leaves
- Make ready Salt & pepper to season
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Instructions to make Summer bean & halloumi tart:
- Set oven to 180°c and make sure pastry has been out of the fridge for 20 mins.
- Heat a pan and when hot add two tbsp olive oil. Then add the onion and garlic and sauté for 3 mins.
- Next add the tomatoes and a tbsp of water.
- Add the courgettes and the balsamic and simmer for 10 mins. If the pan seems dry, add small amounts of water.
- Once the veg is softened, pour into a blender and add the fresh basil. Blitz until smooth and creamy. Check the seasoning and add salt and pepper to your taste.
- Roll your pastry out till it’s 1.5cm thick, and score gently around the edges, approx 2cm in from the edge.
- Now spread the sauce over the pastry, stopping at the scored lines.
- Lay the beans on top, with a bit of space between them. Place in the oven for 8 minutes.
- The beans should be softer now and the pastry starting to rise. Add the chunks of halloumi in the gaps, drizzle olive oil over the top and return to the oven for 15 minutes.
- Once the tart is cooked, the halloumi should be softened and browned round the edges, and the pastry shouldn’t appear soggy underneath. If this is the case, leave the tart in the oven for a further few minutes.
- Garnish with fresh basil leaves and drizzle more olive oil and balsamic vinegar over the tart. Enjoy with a fresh green salad!
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