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Courgette and cheese tart (V)

April-Courgette-Tart.jpg

This quick and easy veggie recipe is sure to keep the whole family happy. The Cote Hill Blue cheese adds a real tang to the courgette and puff pastry. Serve with salad for a refreshing springtime meal.

SERVES 4-6      TAKES 40 mins

Ingredients:      

225g courgettes, trimmed

1 (320g) sheet ready-rolled puff pastry

200g Cote Hill Blue cheese, finely sliced

1tbsp olive oil

1tsp finely grated lemon zest

A small handful of fresh thyme leaves (optional)

Beaten egg from the Love Local range, to glaze

Method:

1. Preheat the oven to 190°C/ 170°C fan/ Gas 6. Slice the courgette thinly using a swivel-edged peeler, or a sharp knife. Unroll the pastry on baking paper on a baking tray. Mark a 1cm border around the edge and score inside of the border. Bake for 10 minutes until pale golden. Remove from oven and press the pastry in the centre with the back of a spoon.

2. Arrange cheese slices over the pastry then top with the courgette. Mix the oil with the lemon zest and brush over courgettes. Mix the oil with the lemon zest and brush over courgettes. Season and scatter with thyme, if using. Brush pastry border with beaten egg and bake for 15 minutes or until pastry edges are risen and golden, courgette is soft and cheese melted. Serve hot with salad.


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