DIG IN: Courgette upside down tart

The courgette glut helpline is ringing off the hook, so here's a quick, easy recipe that makes light work of half a kilo of courgettes.

Do you want the summer on a plate in seconds? You do? That’s lucky. Welcome back to Dig In: Quick, mostly-veggie recipes that are highly flexible and get the abundance of the summer garden on your plate with minimal effort so everyone can just dig in.

During June and July (and possibly some of August depending on the move to Wales) I will be revisiting the Dig In series of last summer where I share quick, easy and flexible recipes that make the most of the season.

Life is going to be especially hectic during the move, so rather than fret about not showing up here enough, I’m leaning into the chaos. Because I figure you’ve probably got a busy summer too, right?

But chaos is no reason to resort to fish fingers. I refuse to believe that eating beautiful, veg-forward food should be a faff. And this summer, I intend to prove that and I’d love you to come along for the ride to discover new ways to eat well and joyfully, without it taking all day. More time in the sunshine for you; more time unpacking boxes for me.

Catch up on the story so far in the Dig In library.

Courgette upside down tart

Almost a tarte tatin, but less faff. I saw Tom Hunt use puff pastry like this to make a gnarly broccoli tart so must thank him for the inspiration. You could throw in some broad beans, broccoli spears or tomatoes with the courgettes for a fancier version.

Serve 2-3

• 2 tbsp olive oil

• 500g courgettes, sliced

• 2 tbsp fresh oregano, chopped