Cheese and courgette tart recipe
Make courgette the star of the meal with this simple, but tasty, tart.
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
You will need
350g small courgettes, sliced lengthways
A little olive oil
500g pack puff pastry
A little flour for rolling out
3tbsp sundried tomato pesto
3-4tbsp sliced marinated yellow peppers
50g reduced fat mature cheddar, grated
Method
1. Preheat the oven to 220°C/425°F/gas mark 7. Put the courgettes on a baking sheet, brush each side with oil and season well. Roast for 5 minutes each side until golden.
2. Roll out the puff pastry on a lightly floured work surface or board one way only, then trim it until it measures around 30cm x 15cm. Slide onto a lightly oiled baking sheet.
3. Score a border with a sharp knife around 2cm from the edge all the way round the pastry. Glaze the top edge with a little beaten egg. Use a fork to prick the base all over, and then spread the pesto on top. Top with the courgettes, arranging them over the base and then tuck the marinated peppers evenly on top. Sprinkle with the cheese
4. Bake for 20 minutes until the tart is risen and golden. Cut into slices and serve straight away with a green salad.
Recipe, Liz McClarnon & Eat Seasonably.
