This savoury tart is made with shortcrust pastry and a filling of courgette, egg and cream with slightly nutty wensleydale cheese and chilli flakes.
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Preheat the oven to 220ºC, gas mark 7. Roll out the pastry to a circle about 0.4 cm 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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,694kJ/ 648kcals |
|---|---|
Fat | 47.3g |
Saturated Fat | 27.9g |
Carbohydrates | 39.6g |
Sugars | 4.1g |
Fibre | 2.2g |
Protein | 15.9g |
Salt | 0.6g |
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