9 courgettes cut into thinnish rounds
6 small garlic cloves
3 large lemon
18 tablespoons creme fraiche
12 tablespoons basil pesto
6 x 20cm square puff pastry or one large rectangle
0.75 cup pitted kalamata olives halved
30 g handful dill, roughly chopped
pecorino to serve
Preheat the oven 200c
Mix the creme fraiche and basil pesto. Grate in 1 clove garlic, zest half the lemon and a small squeeze of lemon juice. Season with salt and pepper and have a taste, adding some more zest and juice if needed.
Add the courgettes to a small bowl, grate in 1 clove of garlic and the rest of the lemon zest. Season with salt and pepper.
Add the pastry to one or two lined baking trays. Score the pastry, with a sharp knife, all along the edges of the pastry to create a border.
Spread half the creme fraiche mixture onto each pastry case, staying inside the border. Next add the courgettes, arranging them to overlap slightly. Season with salt and pepper and bake until crisp and golden. TIP: lift the pastry to check that the base of the pastry is golden underneath too.
Remove the pastry, scatter the olives and grate the parmesan roughly over before finally adding the dill. Enjoy!
Courgette & Olive Tart - Recipe
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