Grow and cook: courgette and fennel tart recipe

1. 1

   Preheat the oven to 200C/gas mark 6.

2. 2

   Put the courgettes, fennel, onion, oil, salt and pepper in a roasting tin and toss until evenly coated.

3. 3

   Cover with aluminium foil and roast for 30 minutes.

4. 4

   Remove and leave to cool.

5. 5

   Drain excess juice from the vegetables and mix in the parsley.

6. 6

   Roll out the puff pastry to about 20 x 30cm/8 x 12 inches and lay on a baking sheet.

7. 7

   Score a line about 2.5cm/1 inch from the edge without cutting all the way through.

8. 8

   Scatter the roasted vegetables over the pastry and cover with cheese.

9. 9

   Bake for 20 minutes until the pastry has risen and browned.

10. 10

    Remove and serve hot or cold.

11. 11

    Scatter the marigold petals over the finished dish for a splash of home-grown colour.

* Per serving · 4 servings · Values may vary.

No additional tips available.