Mamie's Food

Courgettes are such a versatile vegetable and can be used in heaps of different ways, from slow-cooking and grilling, to pickling if they’re on their way out. Or, as I found in this case, peeling them raw and baking them.

My simple tart is a summery dedication to this luscious vegetable and was created with leftover courgettes during a quiet lunch service. The blue cheese dressing gives funk and the spinach is lovely and light.

You can buy ready-rolled puff pastry from the supermarket.

Serves 6

Ingredients

1. Preheat the oven to 200C.
2. Wilt the spinach in a pan over a medium high heat and leave to one side.
3. Roll out the pastry and cut into a 530 x 325mm rectangle. 
4. Transfer onto a baking sheet lined with parchment. 
5. Prick the pastry with a fork and then sprinkle over a third of the parmesan.
6. Layer the courgette ribbons on top, keeping a 1cm border around the side. 
7. Sprinkle with a big pinch of salt and pepper and the remaining parmesan and bake for 20-25 minutes or until the base is golden and crispy.
8. In the meantime, mix the blue cheese and crème fraîche together in a bowl. If it’s stiff add a glug of olive oil.  
9. Squeeze the water out of the spinach and season in a bowl with olive oil, salt, lemon juice and zest.
10. Once the tart is cooked, transfer to a chopping board to cool slightly before portioning.
11. Serve with a blob of the blue cheese dressing and spinach on the side. Enjoy!