First up, is foodie Héloïse Brion of @missmaggieskitchen, who reinterprets classic family recipes for a new generation, by crafting bold new dishes from traditional ingredients.
New Makers - Héloïse Brion
"The lemon zest opens up the flavours, the champagne is like a little explosion”
We give the New Makers carte blanche to create bold new food pairings for Veuve Clicquot champagne. Héloïse Brion of @missmaggieskitchen accentuates the freshness of Champagne Brut Yellow Label with a tart that blends rich truffle oil, creamy burrata and courgettes.
Courgette and White Truffle Oil tart recipe
→ 10 mins prep, 20 mins cooking, serves 6.
You’ll need: a filo pastry case, 4-6 small courgettes of varied colours, 1 burrata, white truffle oil, a handful of pine nuts, a handful of rocket, ¾ cup pesto, zest of 1 organic lemon, a few fresh basil leaves, salt & pepper.
• Preheat the oven to 180°C/350°F.
• Roll your pastry case out onto a baking tray, spread with a thin layer of pesto, leaving an inch all around.
• Using a peeler, shave lengths of courgette and arrange on the pesto.
• Sprinkle the edges with rock salt and black pepper.
• Bake for 20mins. Meanwhile, toast the pine nuts on the hob.
• Once the tart is ready, roughly chop the burrata and arrange on top.
• Sprinkle with pine nuts, rocket and fresh basil.
• Finish with a glug of truffle oil, sprinkle with lemon zest and serve right away, with Veuve Clicquot Champagne Brut Yellow Label.