I've never been that fond of baby marrows or courgettes or zucchini or whatever you want to call them... but after doing a shoot with them, they really grew on me as I realized just how versatile these little marrows are!
They have such a deliciously delicate flavour and a subtlety that is usually overpowered by the strong Mediterranean dishes they're often used in. This is the first in a series of posts showing just how many yummy ways courgettes can be used. Instead of adding them to dishes, I've made them the centre of attention and turned them into something... uncourgettable!
These pretty little peas just sing of Spring and since we're now really delving into Autumn I couldn't resist celebrating their green plumpness one last time before my love of stews, potroasts and soups takes over... Once I layed eyes on these cute beauties I simply had to invent a recipe using them and so, standing in the veggie aisle at woolies, this tart came about...
COURGETTE, FETA , PEA AND MINT TART
400g puff pastry
Extra virgin olive oil, for drizzling
2 large courgettes, in thin ribbons using a vegetable peeler
2 spring onions, thinly sliced
1/2 cup fresh peas
1/2 cup crumbled feta cheese
1/4 cup mint leaves, roughly chopped
salt and freshly ground black pepper
Preheat the oven to 220 degrees celcius. Line a tray with baking paper. Roll the puff pastry out to 1mm thick and cut into 2 large rectangles. Place the puff pastry halves on the prepared tray and prick all over using a fork. Brush with olive oil and refrigerate for 15 minutes. Arrange the courgette ribbons, spring onion, peas, crumbled feta and mint over the puff pastry and drizzle with olive oil. Season with salt and freshly ground black pepper. Bake the tarts for 15 - 18 minutes or until the pastry is crisp and the sides are golden brown. Serve with a fresh green salad.
Photography by Christelle Botha