Our latest edition of Traveling Tastebuds takes you above the clouds for an incomparable experience. Dubai is a bucket list item on many people’s travel lists, and the best way to get there is with Emirates Airline. Known for having some of the best first and business class products on the market, flying to Dubai will be part of your experience. Emirates First Class on both the A380 and the Boeing 777 offer a beautiful escape in the sky with a chauffer driven car to the airport, access to their lounge, privacy doors, award winning entertainment options, first class dining on demand, Bulgari amenity kit and more!
Emirates First Class and Business Class à la carte menus feature regionally inspired dishes created by Emirates’ chefs with fresh locally sourced ingredients. With local options, they really thought of everything. As a special treat, they shared a recipe from their First & Business Class Menu – the Vegan Courgette/Zucchini Tart for a little taste of the high life in your own home.
Ingredients
Courgette/Zucchini filling
- 400g cashew nuts, soaked and blended
- 1 teaspoon fresh thyme leaves
- 2 tablespoons capers, finely chopped
- 1 lemon, zested and juiced
- 1kg courgette, sliced lengthwise
- ¼ teaspoon ground nutmeg
- 60g olive oil
Chickpea tart base
- 180g chickpea flour
- ½ teaspoon salt
- 65g coconut oil or margarine, softened
- 2-3 tablespoons cold water
Equipment
- Blender
- 9 inch cake tin with removable base
- Plastic wrap/Cling film
- Wire rack
- Mandolin (optional)
Method
- Before you start
Soak cashew nuts in a bowl of water overnight. Drain and blend in a blender, until creamy. Set aside. Preheat oven to 175°C.
- Prep tart base
In a large bowl, mix chickpea flour and salt together. Add softened coconut oil (or margarine) and water and mix well, until combined.
- Chill tart base
Evenly press dough into the base of the cake tin. Loosely cover with plastic wrap and refrigerate for at least 1 hour. Alternatively, freeze for 20 minutes.
- Bake tart base
Remove tart base from fridge. Prick the bottom of the crust 5 to 6 times with a fork. Bake in preheated oven for 10 minutes. Leave in tin and set aside to cool on a wire rack.
- Prep filling
Pick thyme leaves, finely chop capers and zest and juice lemon. Thinly slice courgette lengthways – use a mandolin to help with this. Set ingredients aside separately.
- Assemble tart
In a medium bowl, mix blended cashews with thyme, capers, and nutmeg. Season with salt and pepper. Spoon filling on top of crust and smooth out with the back of a spoon.
- Arrange courgette
Arrange courgette slices in a spiral pattern on top of the filling. Drizzle with lemon juice and olive oil and sprinkle with lemon zest.
- Bake tart
Bake tart in oven for 15-20 minutes, until base is golden and courgette is cooked through.
- To serve
Remove tart from tin, cut into slices and enjoy.
