Have ready a large shallow baking shcwt about 38cm x 26cm (I Sin x 101/i in) or equivalent. Preheat the owen to 200C/180C
fan gas 6.
Brush the baking tray with melted butter and lay sheets of filo pastry on top to cover
the surface, overlapping as necessary - no need to be neat. Brush the tops with melted
butter then lay more sheets on top and butter these. Repeat the process with the remaining-filo until the sheets are used up, reserving a little butter for the border of tart.
Beat the goat's cheese with the creme fraiche, garlic, lemon zest and some seasoning. If necessary add a few squeezes of lemon to loosen the mixture, then spread it evenly over the pastry, leaving a small border around the edge. Brush the exposed pastry with more butter. Cover the cheese mixture with buttered greaseproof paper and bake for about 25 minutes or until the pastry has crisped. Discard the paper and allow to cool.
Turn the oven up to 220C/200C fan/gas 7.
Mleanwhile using a vegetable peeler or mandoline, shave die courgettes lengthways into very thin ribbons. Scatter the dill over
the cheese mixture, then arrange 2-3 loose layers of courgette strips on top. Let some ripple and loop back on themselves so it looks
like a rectangle of green-edged tumbled ribbon. Lightly brush with oil and season.
Return to the oven for 6-8 minutes, just enough time to wilt the courgettes. Allow to cool. Once cooled, scatter with basil and cut
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 176 (96%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 50mg||15 %|
|Sodium 2454.6mg||85 %|
|Potassium 77.9mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.2g|
|Protein 1.2g||2 %|
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Calories per serving: 184
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