If you’re looking for ways to use up a glut of courgettes this tart is a simple way to get rid of two of them and it makes for a lovely summer lunch, it’s even perfect for picnics. The combination of mint, lemon, garlic and courgettes is one of our favourites – fresh, zesty and sweet, and with the crème fraîche a little bit creamy too. You can eat it warm or cold, though it’s best eaten on the day you make it so the pastry stays flaky and crisp.
2 large courgettes, sliced into half moons
1 clove garlic, crushed
3 sprigs thyme
Olive oil
Salt and pepper
1 sheet of ready rolled puff pastry
1 egg, beaten
250g crème fraîche
2 spring onions, finely chopped
A small bunch of mint, finely chopped
25g Parmesan, grated
Zest of half a lemon
Pre-heat your oven to 200c/390f and put a baking tray in the oven to pre-heat too. Heat a drizzle of olive oil in a frying pan over a medium heat then add the courgettes, garlic and thyme and some salt and pepper, Fry gently until the courgettes begin to soften and turn golden.
While the courgettes fry, unroll your puff pastry onto a piece of baking paper, brush the edge of the pastry with the beaten egg to create a roughly 2cm wide border. Mix together the remaining egg with the crème fraîche, spring onion, mint, Parmesan and lemon zest and spread it over the centre of the puff pastry, taking it up to the egg-washed edge. Pile the courgettes on top of the crème fraîche mixture, spreading them into an even layer.
Remove the pre-heated baking tray from the oven and carefully slide the tart on its baking paper onto the hot tray. This helps to make the base of the tart crisp. Bake for 25-30 minutes until the pastry is golden brown and the courgettes are bubbling. Allow to cool for a few moments before sliding onto a plate to serve. If you’d like to eat it cold leave it to cool on the baking sheet until you need it.
