Method

• Pre heat oven to 200 degrees
• Finely dice the garlic and onion. Slice courgettes into thin rounds.
• In a pan, melt butter on low heat until softened but not coloured. Add the white wine and reduce until most of the liquid is gone.
• In a bowl, mix together: eggs,crème fraiche, lemon zest, chopped chives, the cooked garlic onion mixture and gruyere cheese - until evenly combined.
• Line a baking dish with puff pastry, alowing the pastry to overhang. Spread the filling mixture over the base of the pastry. Arrange the sliced courgettes on top of the filling in layers.
• Fold the overhanging pastry edges inward over the filling, creating a rustic border (“pleat” as needed). Brush the pastry edge with a egg wash
• Bake for 25-30 minutes until pastry is golden brown and filling is set.
• Eat warm with a side salad