Courgette, Ricotta, Poppy Seed and Lemon Galette
Bombproof – that packet of puff pastry in the fridge. It’s a perfect vehicle for park picnics. This recipe is a doddle to make, and the combination of ingredients is delightful: courgettes, mint, and lemon – just add a pebbledash of poppy seeds. You’ll look like a pro turning up to any park picnic with this galette in tow. Eat it just baked and still warm, or cold
INGREDIENTS
Serves 4
1 sheet ready-rolled puff pastry (about 300g)
2 small courgettes, thinly sliced
1 bunch spring onions, cut into lengths
250g ricotta
Zest of 1 lemon
1 egg, beaten
2 tbsp olive oil
1 tbsp poppy seeds
30g finely grated Parmesan
Salt and pepper
Small handful fresh mint or basil leaves
METHOD
Preheat the oven to 200°C / 180°C fan.
Lightly salt the courgettes and spring onions, then leave to drain on a clean tea towel for 5 minutes, then pat dry3
Meanwhile, place the pastry on a baking tray lined with baking paper. Score a 2cm border around the edge and brush the border with beaten egg.
Mix the ricotta with lemon zest, half the Parmesan, the remaining egg, salt and pepper. Spread the ricotta evenly within the scored border.
Layer the courgettes and spring onions on top. Drizzle with 1 tbsp olive oil and sprinkle with the poppy seeds.
Bake for 25–30 minutes until golden, puffed and crisp.
Cool completely, then top with fresh herbs, remaining Parmesan and a final drizzle of olive oil.
Slice into portions to serve.