Ingredients
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
Method
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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.
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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.
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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.
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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.
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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.
PER SERVING
330 kcals • fat 24g • saturates 14g • carbs 18g • sugars 2g • fibre 1g • protein 10g • salt 0.5g
