Courgette tart

Courgette, mozzarella and spring onion tart A large, crisp vegetable tart to eat warm or cool. It is large enough to feed 4 as part of a summer lunch, perhaps with a tomato salad. It is easiest to make if you use ready-rolled puff pastry, trimming it to fit the tin. Serves 4. Ready in 1 hour puff pastry 320g courgettes 400g mozzarella 320g crème fraîche 100g tarragon leaves 2 tbsp, finely chopped spring onions 3 parmesan 30g, grated You will need a shallow-sided baking tin approximately 20cm x 30cm. Preheat the oven to 220C/gas mark 8. Line the baking tin with baking parchment. Roll the puff pastry out a couple of centimetres larger than the tin, then use it to line the tin, ushering the pastry into the corners and gently up the sides. Place a piece of baking parchment on top of the pastry and cover it with a deep layer of baking beans. Rest the pastry in the fridge for 20 minutes. Coarsely grate the courgettes, then put them in a colander over a plate or bowl. Sprinkle them lightly with salt, toss them gently so the salt can coat them fairly evenly, then leave them for 40 minutes. Bake the pastry shell in the preheated oven for 15 minutes, then remove from the oven, lift out the parchment and baking beans, then return to the oven for 5 minutes until the surface is dry to the touch. Wring out the grated courgettes in the palm of your hand and put them in a mixing bowl. Tear the mozzarella into small pieces and add to the courgettes. Stir the crème fraîche through the mixture with a fork, then stir in the chopped tarragon leaves and a little pepper (no salt). Finely slice the spring onions, discarding the roots and any tough, dark leaves as you go, then stir into the courgette-mozzarella mixture. Fill the tart case with the mixture, then scatter the grated parmesan over the surface. Bake for 20-25 minutes, until the pastry is crisp and golden.

Unbalanced

% Daily Values based on a 2,000 calorie diet