Paul Hollywood's courgette tart with roasted tomato coulis recipe
Colourful and bursting with summer flavours, this fabulous tart originates from the Loire valley. It’s perfect for a picnic or lunch in the garden, with a crisp white wine.
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Ingredients
- 250 g pack puff pastry
- 1 cup olive oil for cooking and sprinkling
- 1 large red onion, peeled and thinly sliced
- 1 cup caster sugar for sprinkling
- 500 g courgettes, thinly sliced
- 1 egg, lightly beaten
- 1 squeeze of lemon juice
- 1 cup freshly grated Parmesan
- 600 g large, ripe tomatoes, halved
- 3 garlic cloves (unpeeled)
- 1 tbsp balsamic vinegar
- 1 cup olive oil for drizzling
- 1 tsp caster sugar
- 1 pinch sea salt and coarsely ground black pepper
- 1 handful of fresh basil leaves
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