This is a gorgeous early summer tart to make, especially if you have a glut of early veg from the greenhouse, unlike me.
This particular tart is dead easy (I promise!), always works, and tastes lovely. It’s perfect with a rocket salad or as a side on (dare I say it?) a sunny picnic.
This is great hot or cold, but make the same day if you’re having it cold – the puff pastry doesn’t keep too well.
This serves 4 as a main.
Courgette, Pea and Spring Onion Tart
320g ready rolled puff pastry
300g low fat soft cheese
1 tbsp lemon juice
60g grated parmesan
100g frozen peas
2 medium courgettes
100g spring onions
1. Heat the oven to 180 degrees.
2. Unroll your pastry sheet and score (don’t cut all the way through) a border all the way around, about an inch in. Beat your egg in a small bowl then brush the border with the egg wash.
3. In a larger bowl, mix together the soft cheese, lemon juice and half of the parmesan. Season well with lots of black pepper, then spread the mixture over the pastry inside your border.
4. Place the peas evenly over the cheese mixture, then slice your spring onions and scatter these over evenly too.
5. Grab a potato peeler and peel the courgettes lengthways into lovely ribbons. Pile these onto the centre of the tart, and put it in the oven.
6. It’ll take about 20 minutes to cook – it’s done when the border is risen and golden and the courgette is soft and wilted.