Jersey Royals Courgette Goats Cheese Tart Recipes

JERSEY ROYALS, COURGETTE & GOAT'S CHEESE TART

Steps:

• First, make the pastry. Add the flour, butter, pumpkin seeds and a pinch of salt to a bowl and toss to combine. Rub the butter into the flour with your fingertips, pulling it out of the bowl and dropping back in to get some air into it. Continue until you have a coarse breadcrumb texture. Add a tbsp of iced water, then stir with a knife until it starts to come together, adding a splash more water if needed. Use your hands to lightly knead the dough and form a smooth ball. Press down lightly with your palms to form a disc, wrap in baking parchment (to stop it sweating) and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
• Once the pastry has rested, roll it out between two sheets of baking parchment (I find this helps, as it's very short) and line a buttered 22cm tart tin. Don't worry if the pastry rips - you can patch it very easily. Crumple and un-crumple some baking parchment and line your pastry with it. Put in some baking beans (or uncooked rice or dried chickpeas if you don't have them) and bake for 20 mins until golden and nutty. Remove the beans and cook for 5 mins more, then allow the tart to cool. Reduce oven to 160C/140C fan/gas 3.
• Meanwhile, make the filling. Heat the olive oil in a frying pan. Add the fennel seeds and cook for a few mins, then stir in the garlic, courgette, spring onion, fennel and some seasoning. Cook gently, stirring, for 8 mins or until the courgette starts to colour, then stir in the lemon juice, watercress and herbs.
• Whisk the ricotta, eggs and soft goat's cheese with the lemon zest until you have a smooth custard with a few lumps. Season generously, then spread a thin layer of the custard over the pastry case. Top with the potatoes and goat's cheese slices. Fold half the courgette mix through the rest of the custard and carefully pour over the goat's cheese, then top with the rest of the courgette mix. Bake on a tray for 45 mins-1 hr until the custard is set but still a little wobbly. Cool to room temp before serving.

COURGETTE & GOAT'S CHEESE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
• Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
• Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
• Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.