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HH&Co Wild Garlic And Courgette Tart 4

Hartnett Holder & Co 10-year celebration recipes

03 May 2023

Tuck in with your guests to the mouth-watering HH&Co Crab Tart or Wild Garlic and Courgette Tart and not forgetting the pièce de résistance pudding a show-stopping Vegan Pavlova – truly fit for a King!

Crab Tart

(Serves 8)


  • 800g of shop bought all butter puff pastry – cut into individual rings using 6-inch tart rings
  • 320g picked fresh white crab meat
  • 1 bunch chervil
  • 1 bunch tarragon
  • 1 bunch of chives

Brown crab custard


  • 200g brown crab meat – blended
  • 500ml of double cream
  • 75g milk
  • 5 eggs


  • Whisk together all the above ingredients and season well with salt and pepper.

Pickling liquor for pickled celery


  • 6 sticks of celery (reserve the celery leaf)– diced small
  • 50ml of white wine vinegar
  • 50ml water 
  • 50g sugar


  • Bring the white wine vinegar, water, and sugar to the boil.
  • Allow this to cool a little but whilst still warm cover the celery and leave it too steep for 3 hours

To cook

  • Line your tart cases and blind bake for at 160 for 35 to 40 minutes.
  • Remove the lining and place back in the oven to finish the baking – around a further 5 minutes – keep an eye on it at this stage to check.
  • Once cooked brush with a little egg wash to seal the tart and place back in the oven for a further 30 seconds.
  • Remove from the oven and allow to cool.
  • Add the brown crab tart custard to the prebaked tart cases and place in a pre-heated oven at 160 for 16 minutes.
  • Remove from the oven and allow to stand for 5 minutes.

To dress

  • Add the herbs to the picked white crab meat and pickled celery, season and place gently on top of the warm brown crab tart.

Wild Garlic and Courgette Tart

(Serves 8)


  • 12inch pre bought all butter puff pastry ring
  • 1kg of courgette
  • 100g of good goats cheese or ewes cheese
  • 80g of good olive oil

Wild garlic Pesto ingredients

  • 250g of picked wild garlic
  • 80ml of olive oil
  • 40g grated parmesan
  • Juice and zest of 1 lemon


  • Add the wild garlic and olive oil to a small blender and blend until smooth.
  • Add the parmesan, juice and zest of lemon and season.


  • Slice the courgettes about 2mm in thickness.
  • Salt them and place them on a draining cloth to draw the excess moisture from the courgettes, about 10 minutes.
  • Wash off the salt and allow the courgettes to dry on a clean cloth.


  • With the tip of a knife gently cut a small shallow ring around the outside of the tart, taking care not to cut all the way through the puff pastry, about 2 cm within the outside of the ring.
  • Using a fork, prick the centre of the tart base all the way to the inner circle you marked with a knife.
  • Egg wash the outside of the ring up to where you made the inner circle knife mark.
  • Place your pastry ring into the freezer for 20 minutes before you build the tart on a bit of baking paper.
  • Preheat your oven to 220c with a tray that will fit your 12inch tart ring on comfortably.
  • To build your tart take the egg washed tart from the freezer and cover the bottom liberally with the wild garlic pesto – you won’t need all of it just enough to cover, reserve the rest for dressing the finished tart with later.
  • Now start laying the sliced courgettes in a centrical pattern in rings from the outside in.
  • Keep building the rings up but moving from the outside in, layering over each other but moving one ring at a time. The first outside ring should only be 1 layer thick and the middle closer to 4 layers thick.
  • Season as you go gently with salt and pepper and a touch of wild garlic pesto.
  • Leave the tart on the baking paper.
  • Drop it onto the pre heated tray on the oven and cook for 8 minutes.
  • Then turn the oven down to 160 – if you have the function to have no moisture in the oven make sure that is set. Otherwise “burp” the steam out of the oven every 8 minutes so you ensure a nice crisp base and lovely cooked courgettes. Cook for a further 25 minutes. You want a nice crisp base so keep having a peek at the base until that is achieved.
  • Remove from the oven and allow to cool.
  • Dress with the goat's cheese and pesto and any other wild garlic flowers or small leaves to finish.


Vegan Pavlova

(Serves 8)

Vegan Meringue

  • 225g aquafaba – liquid from drained tinned chick peas.
  • 300g caster sugar
  • 1 tbsp White Wine vinegar
  • 1 tsp rose water
  • 1 tsp freeze dried strawberries
  • ¼ tsp red food colouring


  • In a food mixer, whisk the aquafaba until it starts to become thick and frothy.
  • Add the caster sugar 3 tbsp at a time and whisk for 5 minutes before adding any more.
  • Finally add the vinegar.
  • Remove from the mixing bowl and sprinkle with food colouring.
  • Use a food spatula and mix unevenly to get the marbled colour effect and add to piping bags.
  • Pipe the meringues onto a baking sheet on baking paper of silicon matt (Pipe either large for a sharing style or individually as you wish)
  • Sprinkle with the blended dehydrated strawberries
  • Bake at a low temp of 75-80c checking every 30 minutes until the meringues are fully cooked.

Vegan cream

  • 400g vegan cream (we use vegan coconut yoghurt)
  • 150g of icing sugar
  • 4 tbsp of vanilla extract
  • Alternatively, you could use flow based vegan cream


  • Whip vegan cream with icing sugar and spoon onto meringue.


  • 750g of strawberries 
  • 150g icing sugar
  • 1 lime


  • Macerate the cut strawberries with icing sugar 30 minutes before with the juice of 1 lime.
  • Decorate with fresh mint leaves.


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