WELLINGTON FIELDS!
Hixon Allotments Association
 

Courgette, Pea and Parmesan Tart
Serves 4-6

Prep time; 15 mins
Cook time; 20 mins

This is one of my favourites & is dead easy to make, I also make this as individual tarts by dividing the pastry up into smaller rectangles first.

Ingredients
1 pack if ready rolled puff pastry
200g soft white cheese
juice of 1 lemon
4 tbsp grated parmesan
60g frozen peas, defrosted
2-3 courgettes, sliced into thin ribbons lengthways, on a mandolin if you have one
6 spring onions, roughly sliced (optional)
1 tbsp olive oil


Method

  1. Preheat oven to 200C, gas 6

  2. Unroll pastry & score out a border 2cm(ish) around the rim with a sharp knife, less if doing individual ones.

  3. Mark a lattice pattern on this with the knife, then brush with egg or milk & put in the fridge whilst you prepare the other ingredients

  4. Mix the soft cheese, the parmesan & lemon juice lightly in a bowl. Season with plenty of black pepper & spread over the pastry leaving the rim clear.

  5. Press the peas into the cheese, pile on the Courgette ribbons, they will shrink with cooking, then scatter over the spring onions if using, and remaining parmesan.

  6. Drizzle with the oil & cook for 20 mins until the pastry is golden.