Ingredients
1 tbsp olive oil
½ tsp fennel seeds
1 garlic clove, finely chopped
2 courgettes, halved lengthways then sliced on the diagonal
3 spring onions, chopped into matchsticks
¼ fennel bulb, thinly sliced, fronds reserved
1 lemon, zested and juiced
handful watercress
1 tbsp each chopped basil, parsley, tarragon and mint, plus extra to serve
150g ricotta
4 medium eggs
125g soft goat’s cheese
250g cooked Jersey Royal potatoes, sliced into discs
100g log of goat’s cheese, sliced
for the pastry
200g light spelt flour
100g unsalted butter, cubed, plus extra for the tin
20g pumpkin seeds, coarsely blitzed in a food processor
Method
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First, make the pastry.Add the flour, butter, pumpkin seeds and a pinch of salt to a bowl and toss to combine. Rub the butter into the flour with your fingertips, pulling it out of the bowl and dropping back in to get some air into it. Continue until you have a co arse breadcrumb texture. Add a tbsp of iced water, then stir with a knife until it starts to come together, adding a splash more water if needed. Use your hands to lightly knead the dough and form a smooth ball. Press down lightly with your palms to form a disc , wrap in baking parchment (to stop it sweating) and chill in the fridge for 30 mins . Heat oven to 180C/160C fan/gas 4.
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Once the pastry has rested, roll it out between two sheets of baking parchment (I find this helps, as it’s very short) and line a buttered 22cm tart tin. Don’t worry if the pastry rips – you can patch it very easily. Crumple and un-crumple some baking parchment and line your pastry with it. Put in some baking beans (or uncooked rice or dried chickpeas if you don’t have them) and bake for 20 mins until golden and nutty. Remove the beans and cook for 5 mins more, then allow the tart to cool. Reduce oven to 160C/140C fan/gas 3.
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Meanwhile, make the filling. Heat the olive oil in a frying pan. Add the fennel seeds and cook for a few mins, then stir in the garlic , courgette, spring onion , fennel and some seasoning. Cook gently, stirring, for 8 mins or until the courgette start s to colour, then stir in the lemon juice, watercress and herbs.
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Whisk the ricotta, eggs and soft goat’s cheese with the lemon zest until you have a smooth custard with a few lumps. Season generously, then spread a thin layer of the custard over the pastry case. Top with the potatoes and goat’s cheese slices. Fold half the courgette mix through the rest of the custard and carefully pour over the goat’s cheese, then top with the rest of the courgette mix. Bake on a tray for 45 mins -1 hr until the custard is set but still a little wobbly. Cool to room temp before serving.
PER SERVING
525 kcals • fat 34 • saturates 19g • carbs 30g • sugars 3g • fibre 4g • protein 23g • salt 1.0g
