Wednesday, 15 October 2014

Courgette Tarte Tatin

I loved this, I really like savoury tarte tatins and I am really getting the hang of shortcrust pastry which I seem to be making all the time at the moment as I try and use as much of the stuff from the garden as possible. This is really tasty and a good way to use courgettes from the garden!

The book is also shaped like a round courgette, the French really know how to do cookbooks!

Courgette Tarte Tatin (from Larousse Courgette)
(Serves 6)

6 courgettes, cubed
4 tbsp oil
1 tbsp brown sugar
200ml basil pesto
1 packet short crust pastry
200g soft goat's cheese, crumbled
salt and pepper

Heat a frying pan and add the oil, followed by the courgettes, cook for 5 mins.

Preheat the oven to 200C. 

Add the pesto and brown sugar to the courgettes, caramelise for 10 mins under a low heat, stirring often. Season.
Sprinkle the goats cheese over the courgette mixture and then top with the pastry, tucking the edges lightly under the courgette mixture. Cook in the oven for 25 mins. Serve with green salad.

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