Ingredients
- 1 packet shortcrust pastry
- 1 egg beaten with a little milk
- 1 large courgette
- 2tbs olive oil
- Fresh thyme leaves
- Salt
- Pepper
- 200g Gorgonzola
- 100g whole blanched almonds
1 Set the oven to 190 degrees.
2 Take the pastry from the fridge a few minutes before you start to use it as it will be easier to work with. Unfurl it carefully and put its parchment paper on to a baking sheet, then lay the pastry on top. Brush the pastry lightly with the egg-wash, then crimp the edges to form a lip.
3 Peel the courgette into strips using a vegetable peeler and put into a bowl. Add the olive oil, thyme and salt and pepper.
4 Cover the base of the tart with the courgette strips, then intersperse nuggets of Gorgonzola among them.
5 Scatter the almonds over the top, then nudge everything down gently before putting it into the oven for 25 minutes to bake until golden and crisp.
