Pesto and baby marrow tart
|1||puff pastry — ready-made|
|1||eggs — beaten|
|3 Tbs||pesto — basil|
|4 Tbs||crème fraîche|
|5||courgettes — large, thinly sliced|
|1 tsp||red chilli — deseeded and finely chopped|
|2 Tbs||fresh mint|
|salt and freshly ground black pepper|
|olive oil — to drizzle|
Preheat the oven to 180°C. To make the tart, roll out the puff pastry slightly and score a
border around the edge. (As you’ll see in the photo, there is a border,
this is done by scoring the pastry.
Use a sharp knife for this but make
sure that you don’t cut all the way through the pastry). Place the
pastry on a greased baking tray. Brush the border with the egg.
Mix the pesto and Crème fraiche and spread on the pastry, leaving the border clean. Place the zucchini ribbons on the pastry and place in the oven for
10-15 minutes until the pastry is golden and the zucchini is cooked.
Sprinkle with the chopped chillies and mint. Season with salt and pepper and drizzle with some olive oil.