Green & Yellow Courgette Cheesy Bacon Summer Tart
with Rocket & Tomato Salad
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Add a fresh flavour to your plates with yellow courgettes. Gorgeously golden, yellow courgettes are just a mutation of regular courgettes, with bright yellow skin rather than dark green. Slightly sweet, savoury and stunningly summery.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
2 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Yellow Courgette
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Intense™ Tomato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.
Meanwhile, halve, peel and thinly slice the onions. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Once cooked, add the garlic, stir together and cook for 1 min more, then remove the pan from the heat.
While the onion cooks, thinly slice the courgettes and pop them in a bowl. Drizzle with oil and season with salt and pepper. Use your hands to gently mix and coat all the courgettes in oil.
Heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Put the creme fraiche in another bowl with the hard Italian style cheese. Season with salt and pepper and mix together. Once the onion is cooked, add to the creme fraiche and mix again.
Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the creamy onion mixture over the base of the tart (inside the border).
Arrange the courgette slices in neat, overlapping rows, alternating green and yellow courgette slices (as much as you can, you may have different numbers of each!).
Scatter over the bacon lardons.
Return the tart to the top shelf of your oven to bake until golden brown, 15-20 mins.
Meanwhile, cut the tomato into 2cm pieces.
Put the cider vinegar in another bowl and season with salt and pepper. Add the sugar and olive oil for the dressing (see pantry for both amounts). Mix together.
Add the tomatoes, mix again and set aside.
Once the tart is cooked, crumble over the Greek style salad cheese and drizzle over the honey (see pantry for amount).
Slice it up and divide between your plates.
Add the rocket to the bowl of tomato and dressing, toss to coat and share between plates too.
