1 To make the sun dried tomato pesto, please follow the link https://farrington-oils.co.uk/recipe/sun-dried-tomato-pesto/
2. Prep the pastry: Add the flours, salt, pepper, egg yolk and water to a bowl and gradually pour in the Mellow Yellow Cold Pressed Rapeseed Oil. Stir together until no dry bits of flour remain. Transfer to a work surface and use your hands to bring it together into a ball, adding a little more water if needed. Wrap in clingfilm and place in the fridge for at least 30 minutes.
3. In a bowl, combine the mascarpone with the pesto and set aside.
4. Grease and line the base of a 23cm tart tin. Heat the oven to 175C (Fan).
5. Place the chilled pastry on a floured surface and roll it out until it’s about 0.5cm thick. Place it inside the tart tin and press into position. Cut a disc of parchment to fit inside the tart case, fill with baking beans and bake in the oven for 15 minutes. Remove the beans and parchment from the tart case and place back in the oven for another 5 minutes. Remove from the oven and allow to cool slightly.
6. Cut off the ends of the courgettes and use a slicer to slice them into ribbons. Place in a bowl and drizzle with Mellow Yellow Cold Pressed Rapeseed Oil and some seasoning, tossing to combine.
7. Use a spatula to spread the creamy mascarpone pesto over the base, then fill with the courgette ribbons, placing them around the edges from the outside in to achieve a pretty spiral effect. Season with a good pinch of salt and pepper.
8. Bake for 45-55 minutes until the courgettes are sizzling with a nicely crisped edge and the mascarpone pesto filling is set.
9. Allow to cool and serve with your favourite summer salads.