The heat waves not really stopping so i think lunch in the garden is in order, don’t you? this simple pretty tart is just the thing for a light lunch. The courgettes are just marinated very simply in a little olive oil, some herbs and a touch of seasoning to let the courgette flavour shine through. Team with a simply dressed salad and you and a few of your friends could soon be sitting in the garden enjoying some lovely pure vegetable flavours, some times simple is best!
3 courgettes (I used two green and one yellow)
2-3 tbsp olive oil
2 tsp italian seasoning
1 tsp dried basil
a generous pinch o’ cracked black pepper
pinch o’ salt
1 1/4 cup plain flour
1/2 cup vegetable shortening
pinch o salt
enough ice-cold water to form a dough
Sesame seeds for garnish
Thinly slice the courgettes using a vegetable peeler and toss with the olive oil, italian seasoning, basil, salt and pepper. Set aside to marinate and start on the pastry. Mix the flour and salt in a mixing bowl. Rub the fat into the flour using your finger tips, until you have rough chunky-ish bread crumbs, slowly add the water, a tbsp at a time and gently mix, keep adding the water until you have a nice rollable dough and bring all the dough together. Wrap in plastic wrap and refrigerate for about 1 hour. sprinkle an 8″ ceramic pie dish with flour and roll the pastry out to a bout an 1 1/2″ bigger than your pie dish, gently transfer the pastry into the dish and carefully press into shape. Dont trim the ends off just yet, pop the dish on a baking tray and place in the fridge to chill for another 30 minutes. Preheat the oven to 200c/400c. Once the pastry has chilled remove from the fridge and trim off the extra pastry and prick the base with a fork. Blind bake for approx 8 minutes then bake exposed for another 8 minutes. Roll the courgette slices up, wrapping one slice round at a time, and place carefully inside the pie dish. Bake for a further 20 minutes or until the courgette is tender and the tops are slowly starting to crisp. Remove from oven and cool completely on a wire rack before slicing and garnish with sesame seeds. When slicing use a serrated knife and gently hold the filling in place with one hand. Serve with salad.