Cucumber Ribbon Chive Tarts Recipe
These cucumber ribbon chive tarts have a shortcrust base, a whipped chive and lemon zest cream cheese filling and topped with everything that comes from the garden – cucumber, mint, peas, lavender and more.
Equipment
- 5 pie or tart tins
- 1 Rolling Pin
- 1 potato peeler
- 1 Electric whisk
Ingredients
- 2 cups all purpose flour
- 8 tbsp salted butter
- 6 tbsp ice water
- 8 oz cream cheese
- 1/4 cup chopped chives
- 1 lemon
- 1/8 tsp salt
- 2 cucumbers
- 1/4 cup pomegranate seeds
- 1/4 cup green peas
- 2 sprigs fresh mint
- 1 sprig dill for garnish
- 1 handful lavender flowers
Instructions
Prepare the Shortcrust Dough
- In a large mixing bowl, add the flour. Cut the cold butter into small cubes and drop them in. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Gradually add iced water, one tablespoon at a time, mixing gently with a butter knife after each addition.
- Once the dough begins to come together, switch to your hands and gently knead until a smooth ball forms—take care to keep it cool and avoid overworking.
- Lightly roll the dough into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate for at least an hour.
Whip Up the Chive Cream Cheese Filling
- Place the cream cheese in a medium bowl and whip it with an electric mixer until it's smooth, light, and fluffy.
- Add in the chopped chives and a pinch of salt, and mix again until combined.
- Zest a lemon directly into the bowl and give it one final whisk to evenly distribute the flavor. Set aside in the fridge until ready to use.
Bake the Tart Shells
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface until thin. Cut circles to fit your tart or pie tins.
- Gently press the dough into the tins, and prick the bottoms with a fork to prevent puffing.
- For a decorative touch, cut leftover dough into almond-shaped leaves and add vein-like details with a knife. Use a dab of water to attach these "leaves" around the tart edges.
- Bake for 20–30 minutes, or until the shells are beautifully golden.
- Let them cool completely before filling.
Assemble the Tarts
- Spoon a generous layer of the whipped chive cream cheese into each cooled tart shell, smoothing it out with the back of a spoon.
- Using a vegetable peeler, shave cucumbers into long ribbons. Shape them into roses, curls, or twists, and place them artistically on top of the filling.
- Tuck fresh peas and ruby-like pomegranate seeds into the open spaces for bursts of color and texture.
- Garnish with fresh mint leaves, scattering them so they peek through the design.
- Finish with delicate touches of edible lavender and dill sprigs for a fragrant flourish.
