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Courgette and wensleydale tart
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500g shortcrust pastry
1 large onion, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
2 courgettes, thinly sliced
2 tsp chopped rosemary
large pinch crushed chilli flakes
150g wensleydale cheese, grated
150ml double cream
1 large egg
2 egg yolks
1. Preheat the oven to 220˚C, gas mark 7. Roll out the pastry to a circle about 0.4cm thick and use to line a deep 23cm fluted tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans. Bake for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes. Leave to cool for a few minutes, then trim off the overhanging pastry with a small serrated knife. Lower the oven temperature to 190˚C, gas mark 5.
2. Meanwhile, in a large frying pan, gently fry the onion in the oil and butter for 10 minutes. Season, add the courgette and rosemary and cook for another 10 minutes until soft. Spoon into the pastry case and stir in the chilli flakes and ¾ of the wensleydale.
3. Beat together the cream, whole egg and egg yolks, season and pour over the courgette. Scatter with the remaining cheese and bake for 25-30 minutes, until set and golden. Cool for 5 minutes before serving. SF
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.