Courgette and Pesto Tart V
If serving for vegetarians, make sure to use Parmesan-free pesto.
Hands-on time 30min, plus chilling. Cooking time about 1hr 15min. Serves 4-6
◆ Flour, for dusting
◆ 300g (11oz) readymade shortcrust pastry ◆ 2 medium eggs and 1 egg yolk
◆ 150ml (¼ pint) double cream
◆ 3tbsp ready-made basil pesto
◆ 3 medium courgettes
◆ Fresh basil leaves, to serve, optional
1 Preheat oven to 200°C (180°C fan) mark 6. On a lightly floured surface, roll out pastry to line the base and sides of a 33 x 10cm (13 x 4in) rectangular loose-bottom tart tin. Leave pastry overhanging. Prick base with a fork and chill in the fridge for 20min.
2 Line pastry case with baking parchment and fill with baking beans. Cook in the oven for 25min until sides are crisp. Remove from oven, lift out baking beans and parchment and return to oven for a further 5min until lightly golden on base and it feels sandy to the touch. Trim excess pastry. Reduce temperature to 180°C (160°C fan) mark 4.
3 In a large jug, whisk eggs, extra yolk, cream and 1tbsp pesto. Season.
4 Peel courgettes into ribbons, stopping when you reach the seedy middle (discard this), then toss in a bowl with remaining pesto until well coated. Lay about 5 ribbons flat on a board on top of each other. Roll up bundle from one of the short ends to make a spiral shape. Repeat with remaining ribbons.
5
Pour egg mixture into the base of the tart tin. Gently set courgette spirals into the mixture, spacing slightly apart. Bake in oven for about 40min until set. Leave to cool for 10min before serving warm, or serve at room temperature sprinkled with basil, if you like.
PER SERVING (to serve 4)
637cals, 13g protein, 51g fat (22g saturates), 30g carbs (3g total sugars), 3g fibre
GH TIP This tart can be made in a 20.5cm (8in) round fluted tart tin. Follow instructions above, adding an extra 100ml (3½fl oz) cream and 1 more medium egg to the custard filling.
GET AHEAD To serve tart at room temperature, make up to a day ahead, cool, then chill. Remove from the fridge an hour before serving.