What you'll need:
- One sheet of puff pasty, rolled out into a rectangle. To save time and hassle try and buy pre-rolled sheets (you can find them in the freezer section of most grocery stores!)
- A colander full of fresh green leaves -- I used lots of arugula because we have so much growing in my shared garden space so try and use what's on sale in a grocery store, what you see at a farmers market or even better--what you've grown yourself!
- Other greens that are good for this recipe: chard leaves, all kinds of kale, spinach
- Vegetables for roasting, ideally small zucchinis with flowers attached!
- Heaps of fresh herbs: sage, mint, parsley etc.
- A few celery stalks (preferably the hearts) with leaves attached)
- One small red onion and a few garlic cloves all thinly sliced
- Olive oil, salt & pepper
- Lemon (for zesting)
- Pine nuts lightly toasted
- Cheese! Ricotta, feta, parm or pecorino all work best for this tart! Or fresh mozzarella!
What to do:
In a large saucepan cook down the onion, celery, garlic, leaves and about half of the fresh chopped herbs in some olive oil on medium-high heat. Cook continuously stirring for for about 15 minutes or until all the greens have wilted and the celery and onions have softened.
Remove from the heat and stir through the pine nuts, lemon zest, parm or pecorino (grated) crumbled feta and a hearty grind of salt and black pepper.
Preheat your oven to about 370º and line a large baking tray with parchment paper.
Prepare the (hopefully pre-rolled out) puff pastry by laying it on a large floured surface. You can cut it into a circle or leave it in a rectangle/square shape which I did because it was easier!
Spread the filling out on to the pasty leaving a boarder all around the sides. Dot the filling with chunks of feta, or some scoops of ricotta and bring the pastry up around the sides, pinching the edges, or using a fork, to create a crust. Finish with the courgette. If they're large you can slice lengthwise and dont forget the flowers!
Brush the edges with olive oil or some egg and refrigerate for about 10 minutes. I used olive oil and also glazed the zucchini and flowers with some as well. Bake for 30 minutes or until the edges look golden and crisp.