Courgette & goat's cheese tart

Recipe uploaded by

Xanthe Clay

4 ratings

Recipe by Xanthe Clay

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1. Video tutorial: Making shortcrust pastry

1. Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
2. Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
3. Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
4. Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

GETTING TO THE PARTY

Make the tart up to a day ahead, and store in a cool place (ideally not the fridge as the pastry will lose its crispness). Transport it still in the tart tin, covered with cling film. Bring to room temperature before serving.

396 kcalories, protein 9g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 1g, salt 0.75 g

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• Love Food

  01 June 2009

  Love Food rated this recipe

  

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• Frantic Flapjack

  05 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  This looked really lovely after it was baked - a deep golden colour. I substituted soft garlic cheese for the goat's cheese and it was lovely. Served with potato salad with fresh mint and a rocket and tomato salad.

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• Dawn

  22 July 2009

  Dawn rated and commented on this recipe

  

  A really simple recipe that tasted lovely - I made it exactly as the recipe said and it turned out 'just right'. I served it as part of a small buffett and everyone loved it - it all went!!!!!!!!!!!!

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• robot_khamscott

  01 August 2009

  robot_khamscott rated and commented on this recipe

  

  :D stunning!!!!!

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Ingredients

• plain flour , for dusting
• 500g pack shortcrust pastry
• 1 fat pinch saffron threads
• 500g courgettes , all but one coarsely grated
• knob of butter
• 4 eggs
• 284ml pot whipping cream
• 140g soft goat's cheese
• 2 handfuls rocket leaves, to serve

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 10 mins

Vegetarian

Ingredients

• plain flour , for dusting
• 500g pack shortcrust pastry
• 1 fat pinch saffron threads
• 500g courgettes , all but one coarsely grated
• knob of butter
• 4 eggs
• 284ml pot whipping cream
• 140g soft goat's cheese
• 2 handfuls rocket leaves, to serve

396 kcalories, protein 9g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 1g, salt 0.75 g

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