Zesty Courgette Tart
with Feta, Salad and Dill
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 bunch(es)
Dill
150 grams
Creme Fraiche
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil
Nutritional information
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Pop the courgettes (half of them) onto a baking tray with a drizzle of oil. Season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop onto the courgette tray.
When the oven is hot, bake the pastry on the top shelf and the courgettes on the middle shelf until the pastry starts to colour and puff up, the courgettes start to soften and the garlic is soft, 10-12 mins.
Heat a frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of minutes - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
Roughly chop the dill (stalks and all). Zest and halve the lemon.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic, half the dill, lemon zest and creme fraiche into a small bowl. Season with salt and pepper, then mix together.
Once the pastry has baked, remove it from the oven.
Push down the centre with the back of a spoon.
Use the spoon to gently spread the zesty creme fraiche over the base of the tart. Add the roasted courgettes/ (charred courgettes) on top.
Crumble over the feta.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
Meanwhile, Squeeze the juice of half the lemon into a medium bowl.
Stir through some salt, pepper, sugar and olive oil (see pantry for both amounts). - This is your dressing.
Just before serving, toss your premium baby leaf salad into the dressing until evenly coated.
Once the tart is cooked, scatter the remaining dill on top.
Slice up the tart and share between your plates with the salad alongside.
Enjoy!
