Courgette & Goat’s Cheese Tart with Beetroot Pesto

Pre-heat the oven to 220°C/200°C Fan/Gas 7. Put a baking tray inside to heat up.

Unroll the pastry and lightly score a 2cm border around the edge using a sharp knife; prick the inside of the rectangle with a fork. Transfer to the hot baking tray and bake in the oven for 10 minutes, until lightly golden and puffed.

Remove from the oven and push down the centre of the pastry with a spatula.

Meanwhile, put the courgette ribbons in a bowl and toss with the oil, lemon zest and some salt and pepper.

Put the pesto and crème fraîche in a small bowl and stir to combine.

Spread the pesto mixture over the pastry, avoiding the edges. Dot the goat’s cheese evenly on top and follow with the courgette ribbons.

Reduce the oven to 200°C/180°C Fan/Gas 6. Brush the edges of the pastry with beaten egg, then return to the oven for 15 mins, until the courgettes have softened and the pastry edges are golden.

To garnish, scatter over the watercress and the seeds. Cut into slices and serve.