Courgettes: they ain’t over ‘til they’re over – and they’re definitely not over yet! Put a couple to good use in this lively tart.
Ingredients (serves 4-6)
500g ready-made, all-butter puff pastry
1 egg, beaten
200g full-fat soft cheese
The juice of 1 lemon
4 tbsp parmesan, freshly grated
75g frozen petits pois
2 courgettes, trimmed and peeled into ribbons
6 spring onions, trimmed and sliced
1 tbsp extra virgin olive oil
Method
Preheat the oven to 190c/gas mark 5. Roll the pastry into a 30cm x 21cm (approx.) rectangle roughly as thick as a £1 coin, transfer to a baking tray and use a sharp knife to mark out a border about 2cm from the edge. Brush the border with beaten egg and place the tray in the fridge to chill for 20 minutes.
Meanwhile, lightly mix the soft cheese, lemon juice and 2 tbsp of the parmesan together in a large bowl. Season with plenty of freshly ground black pepper then spread over the chilled tart base. Sprinkle the frozen peas across the top, followed by the courgette ribbons, the spring onions and the reserved parmesan.
Drizzle with the olive oil then bake for 20-25 minutes until golden brown and puffy. Serve warm or at room temperature with, perhaps, a well-dressed seasonal salad.
