Vegan Zero Waste Savoury Tart

Live Online Cookery Class - Vegan Zero Waste Savoury Tart

The Event

Join cookery teacher Cécile @cookandspeak to learn how to make a delicious zero waste savoury tart featuring a baked tahini crust, a green herby carrot top pesto and lightly dressed raw veggies. Using the left over pastry you’ll learn how to make tasty crackers.

The class will include:

• How to make a vegan tahini pastry crust which you can also make into tasty crackers
• A versatile zero waste vegan pesto using nuts or seeds and whatever greens and herbs you can source
• Make a simple French vinaigrette to season your tart
• Discover how to create vegetable carpaccio - cutting veg into thin decorative slices
• How to beautifully assemble your finished tart using plenty of colour and texture
• Q&A
• Recipe handout

You’ll also have leftovers of each of these five recipes used to create the tart to enjoy for later meals.

About Cécile
Cécile is a French cookery teacher who believes that food is meant to bring people together by cooking and sharing food stories. Her recipes are often inspired by her Mediterranean origin. She loves to inspire others to play with colours, flavours and textures and eat consciously using seasonal, local and simple ingredients.

Fee: Suggested donation £20 but any donation amounts accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.  

INGREDIENTS LIST

Savoury crust:

• 250 grams bread flour (all-purpose flour or spelt will work as well) OR 150 grams rice flour and 100 grams buckwheat flour for a gluten-free version) 
• 90 grams tahini
• 1 pinch fine sea salt
• 120-150 grams water

Herby Pesto

• 4 handfuls green leaves (spinach OR carrot tops, beetroot tops, radishes tops, foraged greens) – think no waste J
• 1 big handful aromatic herbs (basil OR sorrel OR coriander OR nettles OR parsley OR a mix)
• 2 garlic cloves or a few leaves wild garlic
• 100 grams green peas (fresh or frozen)
• 100 grams sunflower seeds (OR pine nuts OR almonds OR walnuts OR hazelnuts)
• 5 tablespoons extra-virgin olive oil OR rapeseed oil
• Juice of ½ lemon
• Sea salt and pepper to taste

Dressing

• 1 teaspoon mustard (optional)
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• Juice of 1 orange (optional)
• Fine sea salt and pepper to taste

Filling     

Think about your tart like a composition so it is all about size, colour and texture. It can be super simple (2 key ingredients cut and rolled nicely) or very sophisticated (your creativity is the limit).  Some examples of what you can use in summer:

• raw vegetables: beetroot, carrot, cucumber, tomatoes, pepper, pea, rhubarb, radish, rocket, courgette, peppers
• Blanched vegetables: green beans, broad beans, peas
• Sprouted beans or seeds
• Pickles or fermented vegetables
• Aromatic herbs: basil, vervena, mint,…
• Edible flowers: nasturtium, ...

EQUIPMENT LIST

• Scales or volume measures
• Big bowl or pastry mat (to prepare the dough)
• Tart case OR pastry circle OR pie mould (from 18 to 24 centimetres) – rectangle or square can work as well – in case you don’t have any, no worries you can make a flat crust
• Big plate (for the tart)
• Parchment paper (2 sheets)
• Rolling pin or glass bottle 
• Cutting board
• Sharp knife
• Mixer or hand-held blender (for the pesto)
• Mandolin or peeler or grater
• Scales or volume measures
• Tray or bowl (to dispose the vegetables)
• Jar (for the dressing)
• Spatula or big spoon

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class)