It has been a busy weekend here working in the garden between rain showers, and on blog projects – you’ll be able to see my garden bench makeover here tomorrow 🙂 I also made this delicious recipe, which looks like it took ages to make but it really didn’t! The original recipe says to use 3 courgettes for the tart, but we didn’t quite have enough to completely fill it with this number. I think that 3 bigger ones would have been fine if I had sliced them on a mandoline, but we don’t have one of those so I did the best I could with a knife. So next time I make it, I’ll probably use 4 – I’d suggest having a spare one just in case.
This recipe is taken from the July 2015 issue of Olive Magazine.
200g shortcrust pastry (I made my own – see this recipe for quantities and method)
150g fat-free quark
1 egg, beaten
1 lemon, zested
A small bunch of dill, finely chopped
3 courgettes, sliced into long thin strips
1. Heat the oven to 180C/160C fan/gas mark 4. Roll out the pastry to fit a 21cm x 4cm deep tart tin. Cover with baking parchment and pour in some baking beans, before blind baking for 15 minutes or until the pastry is set and the base no longer looks damp. Remove the beans and cook for another 5 minutes.
2. Mix the quark, egg, lemon zest, dill and season well. Spread into the cooked pastry case.
3. Stack a handful of the courgette ribbons on top of each other, then start to roll into a pinwheel, continually adding lengths. Position this i the centre of the pastry case, on top of the quark mix, and keep adding new outer layers to the wheel to create the circle (holding on to what you have already put in as you do so). Keep adding the slices until the courgette slices start to lean on the edge of the case and hold themselves in.
4. Cook for 40-50 minutes, or until the courgette has softened and is turning golden, and the liquid given off by the courgette has evaporated. Rest the tart for 10 minutes before cutting into slices. Serve with salad and a few new potatoes – yum!
Hope you’ve all had a super weekend! 🙂