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I shared one of my favourite quick and easy recipes (image above) for courgettes in the current (August) edition of the Bustle & Sew Magazine and thought newsletter readers might enjoy it too...
Courgette, Tarragon and Thyme Galette
Ingredients:
● 500g ready-made shortcrust pastry (or make your own of course)
● 1 tbsp olive oil
● 4 large red onions, sliced into 2mm thick rounds
● 1tsp thyme leaves, plus extra for sprinkling
● 10g tarragon leaves, roughly chopped
● 3 medium courgettes, trimmed and sliced into 3mm thick rounds
● 1 egg, beaten
Serves six
Method
To help minimise shrinkage chill the pastry in the fridge for about 30 minutes before using.
● For the filling, heat the oil in a pan over a medium heat and cook the onions and thyme leaves for 20 minutes
until the onions have softened and are translucent but not coloured. Season, remove from the heat and leave to cool.
● Heat the oven to 200C. Roll the chilled pastry out on a lightly floured surface into a large rectangle around 3mm thick. Transfer the pastry rectangle to a large baking tray, spoon the onion filling into the centre
and spread it out evenly, leaving a 5cm border around the edges. Sprinkle over the tarragon, then arrange the courgette slices over the onions in overlapping rows. Season the courgettes and sprinkle with some extra thyme.
● Fold the sides of the pastry over so they’re overlapping the edge of the filling, leaving the middle exposed.
Gently press the pastry folds down at the corners to secure them, then brush the pastry with the beaten egg.
● Bake for 40-50 minutes until the pastry is golden brown and the courgettes are soft and slightly golden. Leave to cool and firm up for a few minutes before serving
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