French-style Strawberry Tart

Recipe courtesy of Co-op Magazine

Strawberry Tart

Serves : 4

Ready in 1 1/2 hours

Ingredients :
175g puff pastry

Filling :
3 egg yolks
100g caster sugar
40g plain flour
1 vanilla pod
300ml semi-skimmed milk
Zest of half a lime
1 tsp butter, melted

Topping :
450g strawberries, sliced
A few mint leaves, chopped
1 tblsp pine nuts, toasted

Step One : Heat oven to gas mark 6 / 200oC / Fan 180oC.

Step Two : Roll out pastry and cut out a 20cm round.  Score edge with a knife and place on a baking tray and cook for 20 to 30 minutes in oven.  Allow to cool.

Step Three : Meanwhile, beat egg yolks with sugar until pale and creamy.  Stir in flour.  Put vanilla pod and milk in a saucepan, bring to boil and then remove pod, beat milk into custard mix.  Return to pan and simmer for 5 minutes, stirring all the time.  Add zest and melted butter, cool.  Spread on pastry base and top with strawberries.

Step Four : Scatter over mint and toasted pine nuts.

Courgette Tart

Serves : 4-6

Preparation Time : 25 mins

Cooking Time : 30 mins

Ingredients :
4 sheets of filo pastry
2 tblsp olive oil
3 courgettes, sliced
500g (1 lb) ricotta
4 eggs, beaten
3 tblsp basil leaves, shredded
Small grating of nutmeg
1/4 tsp dried chilli flakes
75g (2 1/2 oz) Parmesan, freshly grated
2 cloves garlic, crushed
Large handful of pine nuts

Step One : Heat the oven to 200oC / Gas Mark 6.  Grease a large tart tin and line with 4 layers of filo pastry, brushing each sheet with a  little oil and slightly overlapping the sheets.  Transfer to the oven and cook for 7-10 minutes, or until just golden.

Step Two : Heat 1 tblsp olive oil in a frying pan and saute the courgettes for 5-7 minutes until golden around the edges, then set aside.  In a bowl, beat the ricotta with the eggs, basil, nutmeg, chilli flakes, two thirds of the Parmesan and the garlic.  Set aside.

Step Three : Spread the pastry with the ricotta mix.  Press the courgette slices into the ricotta, then scatter over the pine nuts and the remaining Parmesan.

Step Four : Bake for 30 minutes, or until the filling is golden.  Serve warm with a green salad.