Crab linguine with chilli & parsley
Keep it simple with this restaurant-style crab linguine with chilli and parsley – it takes a few good-quality ingredients and lets them shine
Mediterranean tuna, pepper & courgette tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 320g pack ready-rolled puff pastry
- 1 tbsp olive oil
- 2 courgettescoarsely grated
- 150g pack garlic & herb soft cheese(we used Boursin)
- 185g can tunain spring water, drained and broken into flakes
- 140g ready-roasted peppersliced into strips
- 1 tbsp caperin bring, drained
- 8 pitted black olives
Nutrition: per serving
- kcal546
- fat38g
- saturates10g
- carbs31g
- sugars3g
- fibre1g
- protein18g
- salt1.4glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
step 2
Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
step 3
Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.
