Courgette and basil galette with chilli honey
Prep time: 25 minsTotal time: 
Courgette and basil galette with chilli honey
There is nothing simpler or more satisfying in summer than a tart topped with seasonal courgettes. Serve with a drizzle of tongue-tingling hot honey
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 tbsp olive oil
- 1 x 500g pack courgettes, thinly sliced
- 1 x 320g sheet puff pastry
- 150g lighter garlic and herb soft cheese
- ½ x 125g log Abergavenny goat’s cheese
- ½ x 30g pack basil, leaves torn, plus extra to serve
- 1 egg, beaten
- dressed salad leaves, to serve (optional)
For the chilli honey
- 1 red chilli, thinly sliced
- 50g runny honey
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Heat the oil in a frying pan over a medium heat, then add the courgettes. Season and cook for 8 minutes or until golden brown and starting to soften – they don’t need to be completely cooked, as they’ll continue to soften in the oven. Set aside to cool slightly.
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Take the pastry out of the fridge a few minutes before you’re ready to use it to prevent cracking. Unroll the pastry on its paper, then use a rolling pin to roll it a little wider (not longer), until the pastry is the width of the paper. Transfer to a baking tray.
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Combine both cheeses, the torn basil leaves and some seasoning in a medium bowl, then spread the mixture over the pastry sheet, leaving a 5cm border. Arrange the softened courgettes on top, leaving a thick border of pastry. Carefully fold the pastry edge up and over the filling, overlapping and pinching the pastry where necessary. Brush the pastry edges with the beaten egg and sprinkle with salt. Bake for 17-20 minutes or until the pastry is puffed and golden. Cool on the tray for 5 minutes.
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Meanwhile, put the chilli and honey in a pan over a medium heat. Bubble for 1 minute then turn off the heat. Drizzle the galette with the chilli honey and scatter over the extra basil leaves. Cut into quarters and serve with dressed salad leaves, if you like.
