Courgette Tart Recipe
Ingredients
| 350 g / 12 oz courgettes | ||
| 15 g / 1/2 oz butter | ||
| Onion | 1 Small, chopped | |
| Dried tarragon | 1 Teaspoon | |
| Eggs | 2 Large | |
| 142 ml / 5 fl oz soured cream | ||
| 3 heaped tablespoons grated | ||
| Parmesan cheese | ||
| Pasty dough | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Line an 8 inch quiche or tart tin with rolled pastry dough to make a pastry shell
2. Wash and cut the courgettes into dices without peeling them.
3. Preheat the oven to 350°F, 180°C
MAKING
4. In a medium skillet, melt the butter over medium heat.
5. Add the courgettes, onion and tarragon and sauté until onion is soft.
6. Cover the pan, reduce the heat and cook the courgettes until they are almost tender. Stir occasionally. Take off the heat and cool slightly.
7. In a mixing bowl beat the eggs with cream. Season with salt and pepper.
8. Add the courgette mixture and the cheese to the eggs and fold in using a spatula.
9. Turn the mixture into the pastry shell.
Finalizing
10. Place the pie dish on a baking sheet and bake in the preheated oven for 40-45 minutes until the eggs are set and a lightly browned on top.
11. Remove the pie from the oven and cool slightly
SERVING
12. Cut into wedges and serve warm.
1. Line an 8 inch quiche or tart tin with rolled pastry dough to make a pastry shell
2. Wash and cut the courgettes into dices without peeling them.
3. Preheat the oven to 350°F, 180°C
MAKING
4. In a medium skillet, melt the butter over medium heat.
5. Add the courgettes, onion and tarragon and sauté until onion is soft.
6. Cover the pan, reduce the heat and cook the courgettes until they are almost tender. Stir occasionally. Take off the heat and cool slightly.
7. In a mixing bowl beat the eggs with cream. Season with salt and pepper.
8. Add the courgette mixture and the cheese to the eggs and fold in using a spatula.
9. Turn the mixture into the pastry shell.
Finalizing
10. Place the pie dish on a baking sheet and bake in the preheated oven for 40-45 minutes until the eggs are set and a lightly browned on top.
11. Remove the pie from the oven and cool slightly
SERVING
12. Cut into wedges and serve warm.
Chef
