Courgette & Tomato Tart with Comté Crust from Nina Parker
Courgettes are in season and we can't get enough of this nutrient rich & versatile vegetable. Our favourite Nina Parker has created a mini courgette series on her Instagram page, showing just how easy & delicious they are to prepare. We love this tart recipe that mixes store-bought time-saving ingredients with delicious results. Time to organise a lunch at home (and use our Forever Summer tableware of course!)…
“I recently made this tart for some friends. I had one hour to get the ingredients and prepare it. I used a shop bought pastry and pesto to make my life easier and served with a fresh mozzarella and Alaric oil. Here I went for a Comté cheesy crust because I am obsessed with a good quality Comté. This tart is a nice one to have up your sleeve…” Nina Parker
1.5 medium courgettes, thinly sliced with a mandoline
½ tsp garlic powder
7 tbsp extra virgin olive oil
3 medium tomatoes, sliced into 6ths
1 tsp dried oregano
1 puff pastry
3 large tbsp nice pesto
30g Comté, finely grated
Set oven to grill 220C and throw tomatoes into a baking tray with 2 tbsp olive oil, pink garlic powder, oregano, salt + pepper. Place in the oven for 20mins to char.
While that cooks, set a large frying pan to medium to high heat + add a spoon of olive oil, and some courgettes, season with salt, pepper + a pinch of garlic powder. Fry on one side until golden before turning over + doing a quick fry for 1 min. Scrap onto a bowl + continue with the rest in batches.
When courgettes are fried, spread the puff pastry out onto a round baking dish, spread the pesto over leaving a little 3cm edge gap round the edge. Top with tomatoes followed by courgettes + season with pepper. Fold pesto around the tart in a galette style. Brush pastry edges with olive oil + bake in a preheated 200C degree oven for 25-30mins until golden. Grate choose over crust + serve!