Courgette and White Truffle Oil Tart with Veuve Clicquot Yellow Label Brut

Veuve Clicquot gave carte blanche to a group of ‘New Makers’ to create bold new food pairings for their champagne. Héloïse Brion of @missmaggieskitchen, reinterprets classic family recipes for a new generation by crafting bold new dishes from traditional ingredients. With this recipe, Héloïse accentuates the freshness of Yellow Label Brut with a tart that blends rich truffle oil, creamy burrata and courgettes.

Feeds 2

INGREDIENTS

• A filo pastry case
• 4-6 small courgettes of varied colours
• 1 burrata
• White truffle oil
• A handful of pine nuts
• A handful of rocket
• ¾ cup pesto
• Zest of 1 organic lemon
• A few fresh basil leaves
• Salt & pepper

METHOD

• Preheat the oven to 180°C.
• Roll your pastry case out onto a baking tray, spread with a thin layer of pesto, leaving an inch all around.
• Using a peeler, shave lengths of courgette and arrange on the pesto.
• Sprinkle the edges with rock salt and black pepper.
• Bake for 20mins.
• Meanwhile, toast the pine nuts on the hob.
• Once the tart is ready, roughly chop the burrata and arrange on top.
• Sprinkle with pine nuts, rocket and fresh basil.
• Finish with a glug of truffle oil, sprinkle with lemon zest and serve right away, with Veuve Clicquot Champagne Brut Yellow Label.