Courgette and goat's cheese filo tart with lemon and basil

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Courgettes are probably the vegetable we eat most of at home, and I'm always on the lookout for interesting recipes to make with them.

They're quite delicate in taste, but they stand up to some pretty robust cooking, like roasting them until they're golden, or frying them in batter. But they're equally good simply dressed in salads, a lovely versatile veggie.

I do a shredded courgette salad with crumbled goat's cheese and lots of basil leaves, dressed with lemon juice and good olive oil that tastes so summery and light, and last time I ate it I thought the ingredients would be good cooked in a tart, and it turned out really tasty so here it is.

Tart for two:

3 large courgetted, finely grated

120g soft goat's cheese

6 eggs

250mls single cream

Grated rind of one unwaxed lemon

Juice of one lemon

A couple of handfuls fresh basil leaves

7 sheets of filo pastry

A large tablespoon salted butter, melted gently

Salt and black pepper

For the pea shoot and white balsamic salad to serve:

100g pea shoots

3 spring onions, finely sliced

50mls extra virgin olive oil

150mls white balsamic vinegar

A handful of Parmesan shavings

Sea salt and black pepper

Method:

- Preheat the oven to 160 degrees

- In a bowl combine the cream, eggs, salt and pepper together, along with the lemon rind and lemon juice, whisk them together until combined

-In a baking tray (I used a 30 x 20cm one) carefully lay the filo pastry sheets one at a time, buttering each layer as you go before laying the next one. Make sure they overlap the sides too

- Carefully pour over the egg and cream mixture, and then crumble the soft goat's cheese on top of them

- Season well with black pepper and place in the oven for 45 mintues

- When lightly golden, remove it from the oven and let sit for 5-10 minutes before cutting out your slices

- In a separate bowl place the pea shoots and spring onions

- In a bowl mix together the white balsamic and extra virgin, adding a bit of salt and pepper and mixing together

- Pour oil and vinegar mix over the pea shoots and spring onions and mix through with your hands, then add the Parmesan shavings to the top

- Serve the tart with a generous handful of pea shoot salad on the side

- Top the tart with a handful of basil leaves and a drizzle of extra virgin olive oil

- Eat and accompany with a glass of sauvignon blanc