Puff Pastry
2 medium size courgette
200g crème fraiche
100g grated gruyere
2tbsp chives
Zest of 1 lemon
2 eggs
1 clove of garlic
1 small onion
80ml white wine
1 Tbsp butter
Pre heat oven to 200 degrees
Finely dice the garlic and onion and sautee in a pan with the butter on low heat until softened but not coloured
Add the white wine and reduce until all of the liquid is gone
In a bowl mix together the eggs, crème fraiche, chives, zest, cooked onion/garlic and gruyere
Line a 20x30 cm tart tin or baking dish with the pastry leaving the edge of pastry overhanging the tin
Spread the crème fraiche mix over the base of the pastry
Slice the courgette and spread over the base. Fold the pastry edges over and egg wash
Bake for 25-30 minutes until golden brown and set
Eat warm with a side salad
