Request a Brochure
It had begun. The courgette glut. Usually starting in August and continuing until November, a single happy courgette plant will crop so relentlessly that it is sure to keep a family of four up to their knees in courgettes all summer. My courgette harvest has, despite the dreadful British ‘Summer’, begun even earlier than usual thanks to the head start the seedlings had in my new greenhouse. Mostly, this is a delight – I am an impatient gardener. But every courgette harvested is tinged with the sense of mild panic since it is guaranteed that there will be more to pick in just a few days. What will I do with them all, I wonder? How many more courgette dinners will the family stand? Which non-gardening friends can I foist the harvest upon? And, most commonly, how on earth did that little courgette turn into a marrow overnight?
And so, my summer recipes are always, always, dominated by courgettes. Roasted, grated or ribboned raw for salads; slowly braised in oil; added to cakes (desperate times…); made into jam (ditto). But when they are small, young and pert they must be placed centre stage, as here in this courgette pesto galette.
Courgette Pesto Galette Recipe
The pastry, which is rustic and wholesome in flavour and should be equally rough in its free-from appearance, can be made a day in advanced then rolled when needed. The courgettes and tomatoes will release some juice when tossed in the oil, which is best left behind in the mixing bowl so as not to result in a soggy galette. I serve this still warm, though it’s great at room temperature too, with nothing more than a leafy salad for company, but a glass of something dry and chilled wouldn’t go amiss either.
Big handful (35g ish) basil leaves, plus extra to garnish
2 garlic cloves, crushed
125g ricotta
45g grated Parmesan
½ lemon, zest
2 tbsp extra virgin olive oil
250g (2 small) courgettes, thinly sliced
5-6 cherry tomatoes, halved
20g pine nuts
For the pastry:
120g plain flour
60g wholemeal rye flour
½ tsp flaky salt
90g cold salted butter, cubed
25g grated Parmesan
2-3 tbsp cold water
1 tbsp milk
Start with the pastry. In a large bowl, combine the flours and salt. Add the butter and Parmesan then use the tips of your fingers to crumble the butter into the flour until it resembles coarse sand. Gradually add the water, one tablespoon at a time, mixing until the dough comes together. Form the pastry into a disk, cover and refrigerate for at least 30 minutes.
Meanwhile, pummel the basil, garlic and a generous pinch of salt in a pestle and mortar to create a paste. Spoon half the paste into a bowl and mix this with the ricotta, most of the Parmesan and lemon zest. Spoon the remaining half of the paste into a large bowl and stir in the extra virgin olive oil. Add the courgettes, tomatoes, pine nuts and a pinch of salt to this large bowl then toss so everything is coated in green oil.
Preheat your oven to 190°C and put a baking tray in the oven to heat up.
On a lightly floured surface, roll out the chilled pastry into a rough circle about 30cm in diameter. Transfer the rolled-out dough to a sheet of parchment with a chopping board underneath it. Spread the ricotta mixture evenly over the dough, leaving a 5cm border around the edges. Tumble the basil-y courgette and tomato mixture on top. Fold the edges of the dough over the filling, pleating it together to create a rustic edge. Brush the pastry with a splash of milk and scatter the reserved parmesan over the top of the tart.
Slide the tart on its baking paper sheet, from the chopping board onto the pre-heated baking sheet. Bake for 45 minutes, or until the crust is golden brown and the vegetables tender. Remove from the oven and let it cool for a few minutes on the baking sheet before transferring to a serving plate. Scatter with a few basil leaves and serve..
@gluts_gluttony
kathyslack.substack.com
