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Elizabeth Pellicci
By Elizabeth Pellicci

Courgette, mozzarella and spring onion tart

10 steps
Prep:40minCook:45min
Updated at: Sun, 14 Jul 2024 20:21:07 GMT

Nutrition balance score

Unbalanced
Glycemic Index
51
Low
Glycemic Load
21
High

Nutrition per serving

Calories828.6 kcal (41%)
Total Fat60.9 g (87%)
Carbs42.5 g (16%)
Sugars4.9 g (5%)
Protein28 g (56%)
Sodium813.2 mg (41%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
You will need a shallow-sided baking tin approximately 20cm x 30cm. Preheat the oven to 220C/gas mark 8.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Wring out the grated courgettes in the palm of your hand and put them in a mixing bowl.
Step 7
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).
Step 8
Finely slice the spring onions, discarding the roots and any tough, dark leaves as you go, then stir into the courgette-mozzarella mixture.
Step 9
Fill the tart case with the mixture, then scatter the grated parmesan over the surface.
Step 10
Bake for 20-25 minutes, until the pastry is crisp and golden.
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