FRIT­TER AWAY

Sunday Star-Times - Sunday Magazine - - FOOD, ANNA KING SHAHAB -

250g savoury or puff pas­try

1 tbsp pine nuts

50-100g chevre or buf­falo curd Black pep­per

Pre­heat the oven to 180C.

Juli­enne the cour­gettes, prefer­ably us­ing a juli­enne grater, or by hand. In a colan­der, com­bine with the salt and let them sit in the sink for 10 min­utes to let the wa­ter leech out. Place in a thin tea towel and squeeze out any re­main­ing mois­ture.

On a lined bak­ing tray, lay out the pas­try and cut into a cir­cle of about 40cm in di­am­e­ter. Spread the cour­gette around in the cen­tre, leav­ing a good 4cm perime­ter of pas­try clear around the out­side. Zest the lemon over the top of the cour­gette, scat­ter over the pine nuts, cheese and a good grind of black pep­per. Pop in the fridge for 10-15 min­utes to al­low the pas­try to firm up, then pop in the oven to bake for about 25-30 min­utes, un­til the pas­try is golden brown and cooked through. Squeeze over a bit of lemon and serve im­me­di­ately.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.