Jersey Royals, courgette & goat’s cheese tart - Good Food Middle East
Make the most of Jersey Royals while they're in season with this lovely summer tart that has a tang of goat’s cheese. Ideal for a picnic, served with salad
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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
- 200g light spelt flour
- 100g unsalted butter, cubed, plus extra for the tin
- 20g pumpkin seeds, coarsely blitzed in a food processor
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