Some things are better left unsaid. But then again, that’s just not my style so I’m going to say it anyway: This was delicious!

Published February 27, 2013 by The Feminist

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Some things are better left unsaid. Other things ought to be shared with every person on the planet. This recipe falls in the latter category (no surprise there, I presume?)This pesto, courgette and mozzarella tart is healthy, hearty and delicious! The pesto is full of flavour and the beautifully grilled courgette slices work so well with the milky white of the mozzarella.
And what’s more: It is ridiculously easy to make and 100% meat-free! Even the most blatantly innate meat-loving cynic will love this bright and sunny dish. Serve with a triple bean and cherry tomato salad (forgot to take a picture of that one, sorry!) and you won’t even remember meat ever existed!

And no, I’m NOT exaggerating!

Pesto, courgette and mozzarella tart

Ingredients:

• 1 sheet puff pastry
• 2 small-medium size courgettes, in slices of approx. 5 mm
• 200gr good quality mozzarella cheese
• Homemade or store-bought pesto (I won’t judge 😉 )
• Basil leaves to decorate

Method:

1. Grill the slices of courgette on a hot grill until nice grill marks appear.
2. Preheat the oven to 200°C and place the puff pastry on a non-stick baking sheet.
3. Generously spread pesto over the pastry base, leaving a 2cm gap around the edge of the tart.
4. Arrange the courgette and mozzarella slices in a spiral shape on top of the pesto, overlapping slightly.
5. Season with salt and pepper.
6. Fold over the edges of the puff pastry and put bake in the oven for about 30 minutes.
7. Garnish with basil leaves and buon appetito!

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5 comments on “Some things are better left unsaid. But then again, that’s just not my style so I’m going to say it anyway: This was delicious!

  • This sounds really tasty. I have made something similiar using ricotta, parmesan and fried bacon – but the pesto has made me curious

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