Posted: 30/07/2014 at 09:03
Philippa, this is a recipe I've adapted from one by Karadecoolaid on the Wildfood Forum.
Slice the courgettes in rounds and sautée in butter. Season with s & p. Add a few fresh sage leaves, sliced into slivers. Once the courgettes begin to brown, remove and set aside. Blind bake a pastry crust for about 20 minutes at 350° until barely browned. Dry toast a handful of slivered almonds and scatter on the bottom of the pastry crust. Cover with the courgette slices.Top with a generous amount of Gruyére cheese (optional) . Place in the oven for about 10 minutes, or until the cheese has melted. Serve hot or cold.
And lots more courgette recipes here http://www.wildfood.info/viewtopic.php?f=12&t=10375
Supper this evening will be tagliatelle with sliced yellow courgettes, french beans and cherry tomatoes softened in olive oil with garlic and herbs.
The only ingredients from the shop will be the pasta and the toms - ours aren't ready yet.
Here it is