I wanted to serve this with the cream crust pastry, as courgettes goes so well with tomatoes and peppers, and I thought the cream would balance the acidity of the tomatoes and peppers. From Jane Grigson’s Vegetable Book (Penguin, 1976):
Courgettes with cream and rosemary
A dish that can be served on its own, or with veal, chicken and lamb. Use fresh rosemary from the garden. Other herbs can be substituted – parsley, chives, tarragon, fennel – but rosemary gives the best flavour of all.
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