This has to be the easiest meal I have made in ages! The first time was last September whilst on holiday with my girlfriends. We had a table full of vegetarians, a few fussy eaters, a handful of good French cooks and everyone loved it! A definite win all round.
Now since we were on holiday I didn’t wanted to spend hours in a kitchen and opted for a few cheats; shop bought pastry and pesto, but you are very welcome to make your own and share with me any of alterations you might make. Now last week my friend reminded me of this dish so I decided to revisit it, but this time I wanted to take a little care on making it pretty – almost ready to be eaten by fairies…
A perfect spring bank holiday lunch to share with your friends or to indulge by yourself with these small bite sized tartlets….
This will make 12 tartlets – What you will need:
- I Sheet of ready roll puff pastry
- 1 Tbsp of Olive oil
- 1 Large courgette
- Red pesto (I have used Waitrose red chilli pesto, but you could use green or again make your own)
- 100g of Mascarpone
- A handful of grated parmesan
- Few tips of thyme for decoration
Preheat the oven to 200C/400F/Gas 6.
With a brush or kitchen roll, oil your greaseproof oven tartlets dish.
Lay your puff pastry on the counter and using a mug make 12 circles by pushing the rim of the mug upside-down on the pastry. Put the pastry on the mould.
Put a spoon of pesto in each of the tartlets and cover with mascarpone (no more than 1 cm thick)
Now for the pretty bit… Cut your courgettes in half length ways and then chop in semi circles to form your petals. You could do this by hand but I use a mandoline since it is way faster, as I mentioned before be super careful as it can be lethal 😉
Now the fun bit… Make flowers!!!! Start on the outside and fan each petal out, kinda like a deck of cards, until you reach the centre and then roll one of the petals on itself to create the centre (hopefully the pics should help). The first one might be a bit fiddly but you will see it gets to be fun very quickly 🙂
Sprinkle with the parmesan, put the thyme tips in the centre and drizzle with olive oil.
Bake for 20-25 minutes until the pastry is nice and flaky.
And voilà… Bon appetit ♥♥♥