It funnily feels a bit like the night before an exam, when you realise you’re not, at all, ready. The only thing left to do is hope and pray you’ll remember enough to give you a decent grade. The outcome is a surprise, it can be good or bad.
This recipe got an A+ so I thought I’d share it with you.
Back in Canada, buying ready-made pastry was not a habit of mine. It’s so easy to do I just couldn’t find a reason why I would not make it from scratch. But that was when I live in a big flat with a kitchen the size of my current living room – Oh Canada, our home and spacious land!
Now I can’t find a reason why I would to make it myself. I have just enough counter space, squashed between the stove top and the fridge, to chopped veggies comfortably. And it is almost entirely covered by a big wooden chopping board that I’d have to move to store elsewhere to work the dough, not practical! That’s without talking of the mess flour makes, the battle with the too large rolling-pin, the resting etc.
The pastry doing all the hard work for you, this tart takes minutes to make. No Rolling, no resting, no sinking crust, perfect! Rich and tangy it’s a great spring-y meal for one. The soft courgettes keep a slight crunch which gives a nice contrast to the creamy cheese. And the crispy pastry tops it all with that final light cracking of its layers and its buttery taste.
Be sure to save this one for the sunny days to come.
- 13cm/5″ strip Puff pastry sheet roll (about 1/3)
- 50g/3 tbsp fresh Goat cheese
- 1 tbsp Lemon juice
- 1/2 tsp Herbes de provence
- 1 Courgette
- 1/2 tbsp Olive oil
- Turn the oven ot 220C/425F.
- Take the pastry out of the fridge and its packaging and leave it to warm up to room temperature for 5 minutes.
- Mix the goat cheese, the lemon juice and the herbes until you get a smooth paste. It might take a minute so keep mixing, you want something soft that is spreadable. Season and keep aside.
- Chop the courgette into coins of about 1/2 cm thick. Put in a bowl and toss with the olive oil with, some salt and pepper.
- Unroll half of the puff pastry and cut a strip of about 13cm/5″. Keep the rest in the fridge to use another day.
- Lightly run the tip of your knife all around the dough, about 1 cm away from the edges. Be careful not to go all the way through.
- Spread the goat cheese evenly within the limits you’ve just created and place the courgette in rows. Try to stay within the lines as much as possible (see tip below).
- Bake in the oven for 20 minutes or until the pastry is golden brown and nicely puffed up. The courgette will be soft but slightly al dente.
- Staying within the lines when filling the tart will allow the edges to puff up and create a beautiful crust. Made of multiple layers of butter and dough, making incisions in the pastry allows the layers to move freely from each other. Freed from the weighed-down central layers, the edges will rise higher than its center.
- When placing the courgettes coins on the tart start with the smaller ones. They will offer a good foundation to the next row without taking too much space.