Well, this blog hasn’t been updated for some time now, mainly because I think there are far better things out there. Anyway, a few people have said I should update it, so here we go.
Annoyingly my last recipe was also a tart recipe, but I am still going for this one – courgettes are in season and I have many in my garden, it is quick and easy, so this is what I have been cooking.
My friend Julia put me onto this recipe a year or two ago, it is an adaptation of one she found on Good Food. A great way to use up courgettes and very tasty hot or cold.
Serves 4 with a salad or 6 with a side dish
Freezing – No freezing
Ingredients
Puff Pastry – 1 pack of pre-rolled (or make your own) – I used the reduced fat version
1 Whisked Egg (optional)
Mascarpone – 4 Tablespoons (low fat soft cheese will also work)
Grana Padano or Parmesan grated – 2 Heaped Tablespoons
Medium Courgettes x 2
Garlic Cloves x 4
Red Chilli x 1 (or 1 tsp dried chilli flakes)
Olive oil x 1 dessert spoon
Small Red Onion x 1
Salt and Pepper
Method
- Heat the oven to gas mark 6, 200c, 400f
- Line a large baking tray with some baking paper or grease and flour it
- Place your pre-rolled pastry on the tray
- Mark an inch (2cm) border round the edge
- Optional – Brush the border with the whisked egg. (This will give the pastry a shine but is not imperative to the dish, milk could be used or nothing at all)
- Take the courgettes and slice them very thinly, putting them in a bowl
- Peel the garlic cloves and crush them into the slices courgettes
- Add salt and pepper to your taste (I used about a 1/4 tsp of each)
- Slice the chilli and add it to the courgettes along with the olive oil
- Coat the courgettes by tossing the ingredients, I find it easier with my hands as the courgettes can break with a spoon
- Very finely slice the red onion, put to one side
- In a separate bowl mix the mascarpone and about 3/4 of the cheese
- Spread the mixture on the pastry leaving the border clear
- Place the courgettes on the mascarpone base overlapping them slightly
- Once complete tip any excess chilli or garlic on top
- Place in the centre of the oven for 15 minutes and bake
- After the 15 minutes, add the left over cheese and sliced red onion
- Bake for another 15 minutes until the courgettes start to brown
- Remove from the oven, leave to sit for 5 minutes and serve. Or serve cold if you prefer
- This is great with a salad
thriftylittlekitchen 