Courgette & tomato tart with herby pesto

Garden gluts become tasty pastry.

Serves 6 1 tbsp coconut oil (unflavoured) 1 small red onion, finely chopped 2 garlic cloves, finely chopped 320g sheet of ready-made puff pastry 1 tbsp dijon mustard 1 large courgette, cut into 5mm slices 200g mixed cherry/plum tomatoes 200g feta cheese 1 tbsp extra virgin olive oil Rock salt Freshly ground black pepper 25g thyme stalks 1 egg, whisked 1 Preheat the oven to 150C/Fan 130C/ Gas 2. Meanwhile, heat the coconut oil in a frying pan over a medium heat and gently fry the onion and garlic for 15 mins, or until they've softened.

2 Place the puff pastry sheet on an oven tray lined with greaseproof paper. Score a 1in border around the edge with a knife, being careful not to cut through the pastry.

3 Spread the mustard onto the pastry inside the border and lay the courgette slices on top, then add the tomatoes, cutting the larger ones in half. Next, crumble the feta over the courgettes and tomatoes.

4 Add the cooked onion and garlic on top of the feta and drizzle with olive oil, before seasoning with rock salt and freshly ground black pepper. 5 Finally, scatter the thyme leaves on top and brush the pastry border with the egg. Bake for 35 mins, or until golden brown. Serve with the herby pesto drizzled on top.

FOR THE HERBY PESTO:

1 garlic clove, roughly chopped Juice and zest of ½ a lemon 50g mixed herbs (we used oregano, parsley and thyme, but basil, rocket and coriander also all work well) 1 pinch of sea salt 125ml extra virgin olive oil 50g pine nuts, lightly toasted 25g grated parmesan 1 Blitz all the ingredients in a blender (or use a stick blender), adjust the seasoning accordingly, then continue to blend until almost smooth.

2 Transfer to a sterilised glass jar and store in the fridge until needed.

Cook’s note: This pesto will keep for up to 1 week in the fridge.