Courgette Upside Down Tart
Servings 8
Ingredients
- 1 400g TODAY® Original Puff Pastry, thawed
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) honey
- 6 courgettes
- 1 red onion
- 50 g flaked almonds
- Salt for seasoning
- Hinds Pure Black Pepper for seasoning
- A handful of fresh basil
Instructions
- Preheat the oven to 200°C.
- Drizzle olive oil and honey into a tart/ round cake tin and scatter over the almonds. Cut the courgettes into thin slices using a potato peeler.
- Neatly place the courgette slices over the olive oil lined tin, top with red onion and cover with puff pastry. Ensure you tuck in the edges of the pastry around the filling.
- Bake for 20 minutes, until the pastry is nicely golden and puffed. Reduce the temperature to 140C and bake for a further 10 minutes.
- Remove from the oven and tip the tart out, pastry side down onto a serving plate. Season with salt and pepper and top with fresh basil.
