Liz McClarnon's cheese and courgette tart recipe
Courgettes are just coming into season in June. This is a quick and easy recipe for a family meal.
Ingredients
- 350 g Small courgettes, sliced lengthways
- 1 Small pour of olive oil
- 1 500 gram Pack puff pastry
- 1 Handful of flour for rolling out
- 3 tbsp Sundried tomato pesto
- 4 tbsp Sliced marinated yellow peppers
- 50 g Reduced fat mature cheddar, grated
- 12.3 oz Small courgettes, sliced lengthways
- 1 Small pour of olive oil
- 1 500 gram Pack puff pastry
- 1 Handful of flour for rolling out
- 3 tbsp Sundried tomato pesto
- 4 tbsp Sliced marinated yellow peppers
- 1.8 oz Reduced fat mature cheddar, grated
- 12.3 oz Small courgettes, sliced lengthways
- 1 Small pour of olive oil
- 1 500 gram Pack puff pastry
- 1 Handful of flour for rolling out
- 3 tbsp Sundried tomato pesto
- 4 tbsp Sliced marinated yellow peppers
- 1.8 oz Reduced fat mature cheddar, grated
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220ºC (200ºC fan oven, Gas Mark. Put the courgettes on a baking sheet, brush each side with oil and season well. Roast for 5 minutes each side until golden.
- Roll out the puff pastry on a lightly floured work surface or board one way only, then trim it until it measures around 30cm x 15cm. Slide onto a lightly oiled baking sheet.
- Score a border with a sharp knife around 2cm from the edge all the way round the pastry. Glaze the top edge with a little beaten egg. Use a fork to prick the base all over, and then spread the pesto on top. Top with the courgettes, arranging them over the base and then tuck the marinated peppers evenly on top. Sprinkle with the cheese
- Bake for 20min until the tart is risen and golden. Cut into slices and serve straight away with a green salad.
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