Now this, this was an absolute EXPERIMENT in the dark that turned out VERY WELL, born of a leftover courgette lurking in my fridge and the desire to eat something other than pasta for once in my Italian life.
Serves 2 (with a side salad. Could stretch to four with lots of other bits on the plate too)
Ingredients:
Cheese of some description - the title says Edam because it was what I used the first time due to it being the cheapest available in the supermarket at the time. I generally just have a rummage and try to find whatever medium, fairly flavoursome cheese is on offer on the day though - pretty much anything will do. Haven't tried Cheddar yet, and don't use anything too sloppy or mild.
1 courgette
1 pack ready-roll pastry (because I am a lazy, good-for-nothing CHEAT, people. Actually, Italian ready-made pastry comes already rolled in its own baking parchment wrapper, which is perfect for a short-term foreigner living in student accommodation. Kills approximately four birds with one small and perfectly formed stone.)
Bit of milk for brushing.
Method:
1) Pre-heat oven. I'm afraid I can't give you a temperature, my oven has two heat settings - 'big flame' and 'small flame'. Just make sure it's hot enough to...cook it.
2) Open the pastry and plonk it in a baking dish/tray to suit the size of the pastry itself, so some of it can still be folded over at the edges and ends
3) Chop the courgette into rounds and place into the pastry case
4) Chop (don't grate, chop - it makes it more rustic) the cheese into chunks and scatter over the courgette. Make sure they're evenly spread.
5) Fold over the edges and brush with milk
6) Pop in the oven and remove once the cheese and courgette is a lovely melty goo and the pastry is golden. Can be enjoyed straight away or eaten cold with a picnic!
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