- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh flat leaf parsley
- 60g crème fraiche
- 3 medium free-range egg yolks
- 80g gruyere, grated
- 30g unsalted butter
- 6 spring onions, thinly sliced, plus extra, shredded, to serve
- Plain flour for dusting
- 375g block all-butter puff pastry
- 3 courgettes
- Baby salad leaves to garnish
- Preheat the oven to 200°C and line a baking sheet with baking paper. Combine the tarragon, parsley, crème fraiche, 2 of the egg yolks and 40g of the gruyere in a bowl and season well.
- Melt the butter in a small frying pan over a medium-high heat. Cook the sliced spring onions for 1-2 minutes until softened, cool slightly then add to the cheese mixture.
- On a lightly floured surface, roll out the pastry to a 35cm x 40cm rectangle. Put on the lined sheet and prick all over with a fork.
- Lay a sheet of baking paper on top, top with a second baking sheet and bake for 25 minutes until golden. Remove the top sheet and paper, then bake for 5 minutes more or until crisp and dry. Cool slightly.
- Meanwhile, use a vegetable peeler to thinly slice the courgettes lengthways. Blanch in boiling water for 10 seconds, drain and refresh under cold running water.
- Spread half the cheese mixture over the pastry, leaving a 1cm border, then scatter over the courgettes. Dollop the remaining cheese mixture evenly over the top and scatter with the remaining 40g gruyere. Lightly beat the remaining egg yolk and use it to brush the pastry border. Bake for 5-10 minutes until the cheese has melted. Garnish with shredded spring onions and baby salad leaves.