Method
1) Pre-heat the oven to 2200C (4250F/gas mark 7).
2) Cut out 8 pastry circles using a round 9 cm (3 ½ inches) cutter.
3) Line a baking tray with baking parchment paper.
4) Place the discs on this and cover with another sheet of baking parchment paper.
5) Place another baking tray on top
6) Bake in the oven for 5 minutes. Remove from the oven.
7) Immediately gently press the top-baking tray down to flatten the pastry discs.
8) Return to the oven and cook for a further 5 minutes or until the pastry is golden brown and the discs are flat. (These can be made up to 2 days in advance and re-heated in the oven for 10 minutes at 1800C (3500F/gas mark 4)).
To make the Courgette, Spring Onion & Pea Timbale:
1) Pre-heat the oven to 1800C (3500F/gas mark 4)
2) Grease 8 ramekins or timbales with a little vegetable oil followed with a circle of bakewell paper - to fit the base.
3) Using a clean tea towel or kitchen paper, squeeze out any excess liquid from the grated courgettes.
4) Heat the oil in a small frying pan and sauté the spring onions until softened. Stir in the courgettes. Cook for a further 2 minutes.
5) In a food processor, combine the eggs, soya cream, fresh herbs and salt and freshly ground black pepper.
6) Add the cooked courgettes, spring onions and peas to the food processor and using the pulse control whizz so that the ingredients are mixed together but not puréed.
7) Pour the vegetable mixture into the prepared ramekins or timables and cover with a circle of greased tin foil. (These can be prepared 6 hours in advance and refrigerated).
8) Sit the ramekins or timbales in a large roasting tin.
9) Pour boiling water in to the tin to come three-quarters of the way up the side of the ramekins or timbales.
10) Bake for 35 minutes or until the vegetable moulds are set.
To serve the stylish way: Place a hot pastry disc in the centre of a warmed plate. Invert a vegetable ramekin or timbale onto it. Drizzle some extra virgin olive oil and sprinkle chopped basil and cherry tomatoes.
