Hello friends,
Today I’ve got a crazy recipe for you!! I’m super excited to tell you more because I absolutely loved making it — and even more, eating it!
Here is my cucumber and pistachio tart.
How I surprised myself with this cucumber and pistachio tart
After 8 years of writing here regularly, after 8 years of creating one recipe more varied than the next, I still manage to surprise myself! Yes, I was surprised — even blown away — by the result of this recipe!!
Visually, I knew exactly what I wanted to do, so nothing surprising on that front. I had already made my zucchini and burrata tart based on the same idea.
But flavor-wise — wow! Seriously, wow! I wasn’t expecting that. And of course, I’ll tell you everything.
The origin of this cucumber and pistachio tart recipe
Let me tell you everything, as usual… While browsing Pinterest, I was drawn to a feta and pistachio cream. It looked so tempting. It was presented as a dip for appetizers. But I wanted something else. So I opened my fridge, looked at what I had that could work for making this cream — and more importantly, for making it sing!
That’s when this cucumber and pistachio tart took shape in my little head! So this recipe is a 100% Casserole & Chocolat creation!
But obviously, you can simply make the pistachio cream cheese for a fun and original addition to your appetizer spread!
For once…
You know me well — I always try to avoid industrial products. I like doing things myself from A to Z… That’s especially true for pastry doughs. And yet, today I used store-bought puff pastry! And it was delicious! Truly perfect for a quick recipe — just the way we like it.
That said, you can absolutely make this cucumber and pistachio tart with my quick puff pastry, my savory shortcrust pastry, or even my olive oil shortcrust pastry.
My tip for making the cucumber and pistachio tart
You can prepare your pistachio cream cheese ahead of time. That’s actually a plus for this recipe, as it gives you a nice cold cream — which I highly recommend for this tart.
How to enjoy your cucumber and pistachio tart?
To that question, I want to answer: however you want!
It’s perfect for a light and flavorful dinner, ideal as a starter that will surprise your guests, and it’ll bring a touch of green freshness to your appetizer spread. You see — it’s really up to you!!
The benefits of cucumber
Cucumber (Cucumis sativus) is a fruit-vegetable belonging to the cucurbit family, just like zucchini or melon. Native to India, it has been cultivated for over 3,000 years and has won over many cuisines around the world thanks to its crunchy texture and refreshing qualities.
Made up of more than 95% water, cucumber is low in calories and ideal for balanced diets. It’s rich in vitamins (C, K) and minerals like potassium and magnesium, contributing to hydration and skin health. It also contains antioxidants that help prevent cellular aging.
Cucumber is most often eaten raw — in salads, carpaccio, or grated with a bit of yogurt and mint, like in the famous Greek tzatziki. It can also be pickled in vinegar to make pickles or added to juices and smoothies for a refreshing twist. Less commonly but equally delicious, it can also be cooked, particularly in some Asian cuisines.
When picked young, cucumber has a thin skin and can be eaten unpeeled. Older or larger varieties can be peeled and seeded for a milder taste.
Easy to grow in home gardens, it thrives in warm climates and nutrient-rich soil. So cucumber is both a healthy and enjoyable food, naturally fitting into our meals — especially in summer.
The necessary utensils
A blender or immersion blender,
A paring knife,
A cutting board,
A baking sheet,
A small offset spatula
And (ideally) a mandoline.
So, if you’re still reading this, it means you’re motivated!! Let’s head to the kitchen, tie on that apron, and get started on making my cucumber and pistachio tart.
The recipe, Chef!
Cucumber and Pistachio Tart
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Loading...Ingredients
- Pistachio cream cheese
- 50 g unsalted pistachios
- 1 garlic clove
- 15 mint leaves
- 150 g cream cheese
- 100 g plain yogurt
- 1 teaspoon honey vinegar
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
- Tart
- 1 puff pastry sheet
- 1 tablespoon milk
- 1 teaspoon cream
- 1 pinch of salt
- 1 teaspoon golden sesame seeds
- 1 cucumber (preferably organic)
- A drizzle of olive oil
- A few crushed pistachios
- Fleur de sel
Instructions
Pistachio cream cheese
Place the pistachios in your blender and blend until you get a fairly smooth texture.
Add the peeled garlic clove (cut into 4 pieces) and the mint leaves. Blend again.
Add the remaining ingredients. Blend until the mixture is completely smooth.
Refrigerate until ready to use.
Tart
Preheat your oven to 190°C (375°F).
Roll out the puff pastry, then fold the edges inward twice to create a 1 cm border.
Mix the milk, cream, and salt, then brush the pastry with the mixture.
Sprinkle the edges with golden sesame seeds.
Prick the center of the pastry with a fork, then bake for about 20 minutes. The pastry should be cooked through and golden brown.
Once cooled, spread the pistachio cream cheese in the center.
Top with thin slices of cucumber, cut with a mandoline.
Drizzle with olive oil, sprinkle with fleur de sel and crushed pistachios.
Enjoy!
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