Courgette & pea tart
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Method
Preheat the oven to 200°C, gas mark 6. Roll out the pastry into a large rectangle about 0.5cm thick. Place onto a large baking tray. Use a knife to score a border about 2.5cm from the edge. Brush with beaten egg, then sprinkle the border with half the nigella seeds. Place in the fridge.
Meanwhile, cut the courgette into long ribbons with a vegetable peeler or mandoline. Lightly mix together in a bowl the cream cheese, dill, lemon zest and juice, 2 tbsp of the Parmigiano Reggiano and the remaining nigella seeds. Season with plenty of freshly ground black pepper.
Spread over the pastry, within the border. Scatter the peas over the cream cheese mixture and top with the salad onions and courgette ribbons. Drizzle with the olive oil, scatter over the remaining cheese, then bake for 20-25 minutes until golden and risen. Cut into 4 squares and serve, warm or cold, with dressed salad leaves, if liked.
