3 yellow courgettes, trimmed and sliced 300g strong wholemeal flour, plus extra for dusting 200g unsalted butter, cubed, plus extra for greasing 1 egg yolk 120ml ice-cold water 400g soft cheese 1 tbsp chopped curly parsley, plus extra to garnish 1 garlic clove, peeled and finely chopped zest and juice of 1 lemon 2 tbsp pine nuts oil, for brushing sea salt and black pepper
Place the flour and a pinch of salt in a large mixing bowl. Tip in the butter cubes and rub the flour and butter together using the fingertips until the mixture reaches the consistency of breadcrumbs. Add the egg yolk and mix in with a wooden spoon, then mix in the ice-cold water. Bring together into a dough with the spoon and knead by hand for 1-2 mins until smooth. Wrap in cling film, then place in the refrigerator to chill for 1 hr. Grease and line a 23cm loose-bottomed tin. On a clean surface dusted with flour, roll out the pastry to the size of the tin, allowing a 4cm edge for the sides. Transfer to the tin and trim if needed. Return to the fridge to chill for 30 mins. In the meantime, mix together the soft cheese, parsley, garlic, lemon zest and juice in a large bowl. Season with the black pepper. Preheat the oven to 200°C/gas mark 6. Spread the cheese mixture onto the bottom of the tart to the sides, then layer with the yellow courgette slices and scatter the pine nuts over. Brush with oil and bake for 30-35 mins until golden. Allow to cool before removing from the tin, placing on a serving plate and garnishing with the extra parsley.