Puff tart and brown sugar loaf – Alexina Anatole's courgette recipes
There is nothing easier or more gratifying in summer than a tart topped with the season's bounty. Serve with a rocket salad for a light lunch, or alongside your protein of choice. The courgette 'butter' is endlessly adaptable: turn it into a pasta sauce with a spoonful or two of creme fraiche, or use it to fill quesadillas.
Prep 30 minCook 25 minServes 6-8
For the courgette 'butter'3 tbsp olive oil
3 medium-large courgettes (about 670g)
3 small garlic cloves, peeled and thinly sliced½ tsp fine sea salt
Finely grated zest and juice of ½ lime
For the tart320g sheet ready-rolled puff pastry3-4 tbsp ricotta, or creme fraiche or cream cheese
10g parmesan, finely gratedEgg wash, or milk, to glaze
Put the olive oil in a large saucepan on a medium heat. Meanwhile, top and tail the courgettes, then slice into very fine 1mm-2mm-thick rounds (if you have one, use a mandoline).
Tip the sliced courgettes, garlic and salt into the pan, stir to coat everything in the hot oil, then turn up the heat to medium-high and cook, stirring occasionally, for about five minutes, until the courgettes start to break down. Turn down the heat to medium-low and cook for another 15 minutes, until the courgettes are soft and jammy and a bit like butter; if you like, leave the courgettes to cool and store in the fridge for up to three days.
Heat the oven to 220C (200C fan)/425F/gas 7. Unravel the pastry sheet and its paper on to a large baking tray, trimming off any excess paper, if need be, then use a small knife to score a light 1cm border all around the edge of the pastry. Spoon dollops of the ricotta into the centre of the pastry, then spread it all over the base up to the border.
Squeeze the lime juice on to the cooked courgettes, then spread them evenly over the the ricotta and top with an even scattering of the parmesan and the grated lime zest. Brush the border with egg wash (or milk), then bake for 25-30 minutes, until the edges are puffed up and deeply golden. Serve immediately.
This is a brilliant way to use up a glut of courgettes, turning them into a soft, cinnamon-spiced cake with deep caramel notes from the muscovado sugar and a hit of aniseed fragrance from the fennel seeds. Perfect for an afternoon tea break.
Prep 20 minCook 50 minServes 8
For the cake210g plain flour
1 tsp ground cinnamon
¾ tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
250g grated courgettes (2 small-medium courgettes)100g dark muscovado sugar
2 medium eggs
200g granulated sugar
50g creme fraiche, plus extra to serve1 tsp vanilla bean paste
Finely grated zest of 1 lemonJuice of ½ lemon
120ml olive oil
1 tbsp demerara sugar
1 tsp fennel seeds, roughly crushed
Heat the oven to 180C (160C fan)/350F/gas 4 and line a 2lb loaf tin with greaseproof paper.
In a medium-large bowl, thoroughly whisk the flour, cinnamon, baking powder, bicarb and salt, then add the grated courgette and toss until evenly coated.
In a large jug, whisk themuscovado sugar and eggsfor about a minute, until there are no significant lumps and the mix is a little frothy. Whisk in the granulated sugar, creme fraiche, vanilla, lemon zest and juice, then stream in the olive oil, whisking all the time.
Pour the wet mix into the courgette bowl, whisk just until combined, then scrape into the lined loaf tin. Mix the demerara sugar and crushed fennel seeds, then sprinkle evenly all over the top. Bake for 45 minutes, until golden on top and a skewer inserted into the middle comes out clean.
Remove and leave the loaf to cool in its tin for five to 10 minutes, then carefully unmould and transfer to a rack to cool completely. The cake is delicious as is, but slices can also be served with a spoonful of creme fraiche and a drizzle of extra-virgin olive oil (or maple syrup, if you have more of a sweet tooth).
Alexina Anatole is the author of the Small Wins Substack and Sweet: The Secret to the Best Desserts, published by Square Peg at £27. To order a copy for £24.30, go to guardianbookshop.com.
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