Courgette, parmesan and garlic tart with green olive dressing

Babiche Martens

With a light pastry, slightly roasted courgettes, a touch of parmesan and olives, this is delicious. For a finishing touch, sprinkle with roasted pinenuts and serve with a fresh green salad.

Ingredients

300 g	Puff pastry
¼ cup	Pesto, see recipe below
4	Courgettes, medium-sized, cut thinly lengthways (Main)
2	Garlic cloves, crushed
¼ cup	Olive oil
¼ cup	Parmesan cheese, fresh, grated

Olive dressing

1 Tbsp	Basil leaves, shredded
¼ cup	Pitted green olives, finely chopped
½	Lemons, juice of
¼ cup	Olive oil

Herb pesto

2 cups	Fresh herbs
¼ cup	Pine nuts, roasted
½ cup	Parmesan cheese, freshly grated
½ cup	Olive oil
1 Tbsp	Lemon juice

Directions

1. Preheat oven to 200C. Make the pesto by pulsing the herbs in a food processor, adding the pinenuts and parmesan and pulsing again. With the motor running, slowly add the olive oil and finish with the lemon juice. The pesto can also be made using a mortar and pestle. Set aside.
2. Roll the pastry to a 20 x 30cm rectangle and place on an ovenproof tray. Score around the border of the pastry 1cm from the edge. Bake for 15 to 20 minutes until puffed and golden. Remove from the oven. The centre may need a gentle push down at this stage.
3. Gently spread the herb pesto on the base.
4. In a frying pan or on a barbecue, brown the courgette strips for a minute each side. Layer the courgettes on top of the pesto, covering the entire base.
5. Mix the garlic, olive oil and parmesan and spread evenly over the courgettes. Season with salt and pepper. Place back in the oven for 15 minutes until golden.
6. In a bowl combine the olives, basil, garlic, lemon juice and oil.
7. Serve the tart warm with a generous spoonful of olive dressing.