Upside down courgette and Stilton tart

With honey, pine nuts and rocket.

I love an upside down tart! They are so easy to make and you can have fun playing around with different flavour combinations.

This one is a gorgeous mix of courgette, rich, bold Stilton cheese and sweet honey which caramelises as it bakes. Top with pine nuts and rocket for a seriously good vegetarian lunch or dinner. You could even make one large tart as a centrepiece when hosting a dinner party. 

I’m a big blue cheese lover, and it works so well here, but if you prefer milder cheese, you can swap it for a cheddar or similar.

You’ll need (makes 2 tarts):

• 160g puff pastry (half a pack)

• Olive oil

• 2 tsp honey

• 1 courgette, sliced into 5mm rounds

• 50g Stilton

• 2 tbsp pine nuts

• Handful rocket

Preheat oven to 180C. Unroll the pastry and cut it in half lengthways, then cut one half in half again. Keep the other half for another recipe (it can be frozen!).

Place some baking parchment on a baking tray large enough for two tarts.

Brush a little olive oil into a rectangle shape on each side of the paper, roughly the size of the pastry rectangles. Drizzle a little honey onto each side too, about 1 tsp for each tart. Grind some pepper on top and sprinkle a little flakey salt.

Place 4-6 slices of courgette in the middle of each of the rectangles. Crumble the Stilton on top. Place the pastry on top, then press down the edges to seal the pastry on the paper.

If you like, brush the pastry with milk or beaten egg. This is optional.

Bake for 25 minutes. Remove from the oven and leave to cool a little.

Place a large chopping board or plate over the pastries, then holding the board in place, turn the tray upside down and remove it. Peel away the baking parchment to reveal the tarts.

Finish each tart with as many pine nuts as you like and a little rocket. Dig in.