FRESH CORN, COURGETTE & FETa TaRT WITH CHERRY TOMaTO SaLaD

Serves 4

Ready in 45 minutes

Ingredients

Galette

■ 2 corn cob, kernels removed ■ 2 courgette, grated

■ 2 Tbsp butter

■ 375g flaky puff pastry

■ 1 Tbsp Dijon mustard

■ 1 egg

■ 200g feta cheese, crumbled

Vinaigrette & Salad

■ 20g sunflower & pumpkin seeds

■ 1 Tbsp balsamic vinegar

■ 2 Tbsp olive oil

■ 250g cherry tomatoes , cut in half

■ 100g baby leaf lettuce

To Serve

■ 10g basil, leaves picked

Method 1. Before you start

Preheat oven to 220°C (or 200°C fan bake). 2. Prep tart

Remove the corn kernels from the cob. Grate courgette. Heat butter in a large frypan on medium-high heat. Cook courgette for 4-5 minutes, until softened. Stir through corn and season with salt and pepper. 3. Assemble tart

Place pastry on a lined oven tray. Prick with a fork and evenly spread mustard over the middle of pastry leaving a 2cm border.

Arrange corn mixture in a single layer over pastry, leaving the border free. Reserve frypan. Fold border of pastry up and over edge of corn to make the crust.

Press down firmly, especially on corners to ensure it stays folded when cooking. Brush crust with egg wash. 4. Cook tart

Crumble over feta and bake tart on lower oven rack for 20-25 minutes, until puffed and golden. Remove from oven and cool for 2-3 minutes, before slicing. 5. Prep vinaigrette

Wipe reserved pan clean and heat on medium heat. Toast seeds, stirring often for 2-3 minutes, until golden and fragrant. Transfer to a large bowl. Add remaining vinaigrette ingredients to bowl, whisk and season to taste with salt and pepper. Set aside for serving. 6. Prep salad

Cut tomatoes in half. Add to a large bowl with lettuce and vinaigrette. Pick basil leaves.

Serve

Cut tart into pieces and top with basil. Serve salad on the side.