'Bring Back Britain's Lunch Hour' campaign
Courgette, goat’s cheese and toasted pinenut tart
Makes 6 slices
Preparation time: 30 minutes
Cooking time: 1 hour
For the pastry
225g plain flour
100g butter, ice cold and cut into cubes
1 free range egg
or 500g packet of shortcrust pastry
for the filling
3 egg yolks
150ml double cream
100g Parmesan cheese, grated
a small handful of mint, finely chopped
1 green courgette, sliced into ribbons with a potato peeler
1 yellow courgette, sliced into ribbons with a potato peeler
100g good soft mild goat’s cheese
50g toasted pinenuts
If making the pastry place the flour, butter and a pinch of salt into a food processor and blitz until it resembles breadcrumbs. Crack the egg and bring together until it forms a pastry ball. Wrap in cling film and place in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface then line a 25cm tart case. Chill in the fridge or freezer for 20 mins.
Heat oven to 200C. Line the case with baking paper and fill with baking beans. Bake blind for 20 minutes, then remove the paper and beans and finish baking for a further 10 minutes until the pastry is golden. Leave to cool in the case, then carefully trim the edges of the pastry.
Gently beat together the eggs and cream. Add in the Parmesan cheese and mint, then season with salt and pepper. Fill the tart case with the filling. Mix together the courgette ribbons and Heap into the tart. Dot with the crumbled goat’s cheese and pine nuts, then pop in the oven to bake for 20-25 mins until just set and golden.
By celebrity Chef Gizzi Erskine
Next week’s recipe:
Smoked salmon, avocado and Brie on Rye
For further information about 'Bring Back Britain's Lunch Hour', please log on to http://www.bbblh.co.uk