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    Courgette, Basil and Pecori Tarts

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    Courgette, Basil and Pecori Tarts

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 4 slices of day-old Waitrose Organic Wholemeal & Seeded Batch Bread
    • 2 tsp Waitrose Fresh Pecorino, Basil and Pine Nuts Dip
    • 1 medium courgette (about 200g)
    • 1 tbsp olive oil, plus extra to deliver
    • The finely grated zest of 1 lemon

    Method

    1. Preheat the oven to 200°C, gas mark 6. Remove the crusts from 4 slices of day-old Waitrose Organic Wholemeal & Seeded Batch Bread to make neat squares. Flatten with a rolling pin.
    2. Drizzle olive oil sparingly over the bread and grease 4 holes of a muffin tin or a Yorkshire pudding tray. Press the bread into the holes and bake in the preheated oven for 5 minutes, until just golden.
    3. Spoon 2 tsp Waitrose Fresh Pecorino, Basil and Pine Nuts Dip into each bread case.
    4. Using a vegetable peeler, make ribbons from 1 medium courgette (about 200g) and toss with ½ tbsp olive oil and the finely grated zest of 1 lemon.
    5. Roll up and pile into the tarts, leaving a border of bread around the edge. Return to the oven for 10 minutes until the courgette is just tender. Serve with a tomato and red onion salad.

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