Cour­gette tart

Landscape (UK) - - In The Kitchen -

Serves 6

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.

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