This year has been the year of the courgette as far as I’m concerned. Three plants has been about two too many at this household – this picture is just the haul from this morning! Fortunately friends, neighbours and colleagues have been quite happy to help out with the problem and have gladly taken them off my hands.
I’ve grown yellow courgettes this year, which would look lovely in this tart. And the result would be great for a light supper with a salad or in your lunchbox the next day.
Thanks to Chris for sending us this one.
Courgette, pea and parmesan tart You will need:
375g pack puff pastry, ready rolled, removed from fridge one hour before
1 egg, beaten
200g soft white cheese
juice 1 small lemon
4 tablespoons grated parmesan
60g frozen peas
3 courgettes peeled into ribbons
6 spring onions roughly chopped
1 tablespoons olive oil
Preheat oven to 200 degrees C, gas mark 6.
Unroll pastry and mark out border with knife, about 2 cms inside rim.
With knife, cross hatch borders and brush with egg.
Mix together the soft cheese, lemon juice and half the parmesan.
Season with salt and pepper and spread over pastry.
Press peas into tart. Pile on courgettes, scatter spring onions and remaining parmesan.
Drizzle with oil and bake for 20 mins.