Monday, 24 February 2014

Recipe : Courgette tart

Paul.... you guys will like this one!

When we were at Lynne's a few weeks ago we tried one of the recipes from her box of ingredients that came delivered.  We bought the ingredients ourselves last week and tried it again.  We love it!  It's one worth remembering so I thought I'd type our version of the recipe here so I can find it again. 

1 courgette (zucchini), sliced about 1/2cm thick
1 sheet pre-made puff pastry
2-3 tbsp diced sundried tomatoes
1 tsp dried oregano
3-4 tablespoons Philadelphia cheese
Small bag rocket
2 tablespoons grated Parmesan cheese
Drizzle of olive oil
Drizzle of milk
Salt and pepper


Preheat oven to 200 degrees c (gas mark 6)
Toss the courgette slices in a little drizzle of olive oil
Fry the courgette in a pre-heated fry pan for a minute or so each side.  Don't overcrowd the pan, do it in batches.
Mix the Philly cheese with half the parmesan, and a little bit of milk to loosen it.
Lay the sheet of pastry on a baking tray lined with baking parchment.  I just roll the edges in to make it fit the tray so it has a slightly thicker border all the way round.
Spread the pastry with the Philly, sprinkle the tomatoes over, then lay the courgette slices in rows on the top.
Sprinkle the dried oregano over.
Grind some fresh salt and pepper over.
Bake in the over 15-20 minutes.
Mix the rocket with a drizzle of olive oil and some freshly ground salt and pepper.
Once the tart is cooked, sprinkle the rocket over the top and then the remaining parmesan cheese.
Serve immediately!

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