Courgette Ribbon + Cashew Cream Tart

Peel the courgettes lengthways or use a mandoline to slice into ribbons, around 2mm thick. Place in a bowl with a good pinch of salt, toss with your hands, and set aside for 20-30 minutes to draw out the moisture.

Add the cashews to a bowl, cover with hot water from a kettle, and leave to soak.

Meanwhile, preheat the oven to 180°C fan / 200°C / 400°F. Unroll the pastry onto a large baking tray (trim the baking paper to fit if needed). Score a 1cm (0.4”) border all the way around, then prick the centre several times with a fork so steam can escape.

If using apricot jam, gently melt it in a small saucepan and brush around the pastry border. Bake for 10–15 minutes, or until golden.

Drain the cashews, then add them to a high-speed blender with the yoghurt, lemon juice, garlic, and a pinch of salt. Blend until smooth - add a splash of water if the sauce is too thick - then set aside.

Once the pastry is baked, press down the middle if it has puffed up and leave to cool slightly.

Drain any liquid from the courgette ribbons, then season with pepper, chilli flakes, and a drizzle of olive oil.

To assemble, spread the cashew cream over the centre of the pastry, then top with the courgette ribbons, herbs, extra chilli flakes, black pepper, and a final drizzle of olive oil. Slice into six squares and serve.