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Courgette, Pea and Parmesan Tart
Serves 4-6
Prep time; 15 mins
Cook time; 20 mins
This is one of my favourites & is dead easy to make, I also make this as individual tarts by dividing the pastry up into smaller rectangles first.
Ingredients
1 pack if ready rolled puff pastry
200g soft white cheese
juice of 1 lemon
4 tbsp grated parmesan
60g frozen peas, defrosted
2-3 courgettes, sliced into thin ribbons lengthways, on a mandolin if you have one
6 spring onions, roughly sliced (optional)
1 tbsp olive oil
Method
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Preheat oven to 200C, gas 6
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Unroll pastry & score out a border 2cm(ish) around the rim with a sharp knife, less if doing individual ones.
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Mark a lattice pattern on this with the knife, then brush with egg or milk & put in the fridge whilst you prepare the other ingredients
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Mix the soft cheese, ½ the parmesan & lemon juice lightly in a bowl. Season with plenty of black pepper & spread over the pastry leaving the rim clear.
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Press the peas into the cheese, pile on the Courgette ribbons, they will shrink with cooking, then scatter over the spring onions if using, and remaining parmesan.
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Drizzle with the oil & cook for 20 mins until the pastry is golden.
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