For the pastry
200g plain flour, plus extra for dusting
85g cold butter, diced
80g parmesan (or vegetarian alternative), finely grated
2 egg yolks
For the filling
1 large courgette, thinly sliced
bunch spring onions, sliced
100g blue cheese, crumbled (I like Stilton)
2 tbsp onion marmalade
1 tsp fresh thyme leaves
150ml double cream
1 whole egg, plus 2 egg yolks
For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin – the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
Use the pastry to line the tin. Work it into the corners , then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom
of the tart case.
Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.
330 kcals • fat 24g • saturates 14g • carbs 18g • sugars 2g • fibre 1g • protein 10g • salt 0.5g