Spiral Courgette Tart with Dill Dressing

|Spiralising is becoming more and more trendy so try this new take on spiralised courgette in a beautiful vegetarian tart. It's low-calorie low fat and 5:2 diet friendly for a healthy entertaining meal.|courgette|200g shortcrust pastry150g fat-free quark1 egg1 lemon zested and juiceda small bunch of dill finely chopped3 courgettes thin strips using a mandoline or knifeshallot or small onion finely diced|Heat the oven to 180C/fan 160C/gas 4. Roll the pastry to fit a 21cm x 4cm-deep tart tin.Cover with a scrunched-up piece of foil or baking parchment then fill with baking beans. Blindbake for 15 minutes or until the pastry is set and the base no longer looks damp then remove the beans and cook for another 5 minutes.Mix the quark egg lemon zest half the dill and season well. Spread into the cooked pastry case.Stack a handful of the courgette ribbons on top of each other then start to roll into a pinwheel continually adding lengths. Position this into thecentre of the pasty case on top of the quark mix and holding it in position with one hand keep adding new outer layers to the wheel to create the circle. Keep adding the slices until the courgette slices start to lean on the edge of the case and hold themselves in.Cook for 40-50 minutes or until the courgette has softened and is turning golden and the liquid given off by the courgette has evaporated. Make the dressing by mixing the lemon juice with the remaining dill shallot 1 tsp olive oil and 2 tbspwater. Season.Let the tart rest for 10 minutes before cutting into slices and serving with the dressing.|20.00 minutes|6|https://www.olivemagazine.com/recipes/vegetarian/spiral-courgette-tart-with-dill...