This classic flavour combination shouts summer supper. Fresh mint, courgette ribbons, salty feta and juicy tomatoes transform a simple tart into a seductive star. You’ll slather the pastry with a creamy garlic base for added punch, and serve with a dressed lamb’s lettuce salad. Tonight, let’s go al fresco!
Prep Time
45 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop (or grate) the garlic
Peel lengths of courgette[s] until you end up with a pile of courgette 'ribbons'
Cut the cherry tomatoes in half
Trim then finely slice the spring onion[s]
2
Combine the chopped garlic with the crème fraîche and a pinch of salt – this is your creamy sauce
3
Line a baking tray with non-stick baking paper
Unwrap the puff pastry and cut it in half
Lay the pastry halves onto the lined baking tray
Score a 1cm border around the edge of the pastry with a knife
Tip: the border will puff up to give you a nice crust!
4
Spread the creamy sauce over the puff pastry within the border
Top the creamy sauce with the courgette ribbons, chopped cherry tomatoes and sliced spring onion
Crumble over the feta cheese
Season with generous grind of black pepper
5
Put the tray in the oven and cook for 35-40 min or until the pastry is cooked through, puffed up and golden – this is your courgette & cherry tomato tart
6
Meanwhile, strip the mint leaves from their stems and chop them roughly
7
Combine the balsamic vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt in a small bowl – this is your balsamic dressing
8
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