COURGETTE TART

My favourite tart recipe. A change from the ubiquitous French Quiche and perfect to take on summer picnics.

INGREDIENTS

For the Pastry

225 plain flour
salt
140g unsalted butter
1 egg yolk

For the courgettes

657g Courgette
40g unsalted butter
salt and pepper
2 eggs
1 egg yolk
200ml double cream
grated nutmeg

METHOD

Place the flour, salt and butter in the food processor and blitz to a crumb like texture. Add the egg yolk and sufficient water to bring it together. Wrap in cling film, and, chill for about an hour.

Pre heat the oven to 180°C. You will need a tart case 22cm x 4cm deep, preferably one with a removable base. Roll the pastry 0.25c, and line the tart case allowing a good 5cm for shrinkage. Line with tin foil and baking beans and bake for 15 minutes; Remove the foil and beans, and bake for a further 10 minutes until lightly coloured.

Slice the courgettes thinly. Melt a knob of butter in a frying pan and add some of the courgette slices, season and cook for several minutes ensuring they do not colour. The slice should retain some of there body and not become flaccid. Reserve the courgette in a bowl.

Turn the heat up to190°C. Whisk together the eggs, the egg yolk, and cream, season with salt, pepper, and nutmeg. Mix half the custard with the courgettes. Lay the courgettes slices in the tart case. I use a layer of uncooked slices for arranging on the surface layer neatly. Pour the remaining custard over, and bake for 25 minutes.

Serve warm or cold with a green salad. Ideal Picnic food. You can of course use ready made pasty.

original recipe from Evergreen by Annie Bell