Deep-filled courgette & goat's cheese tart

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• Anna

  21 July 2010

  Anna rated and commented on this recipe

  

  really nice summery tart. used tomatoes instead of courgette, though. served it with green salad. will definitely do it again

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• Sharon

  22 July 2010

  Sharon rated and commented on this recipe

  

  My children loved this and they don't even like courgettes! We all agreed it tasty too cheesy, and so next time I will probably either use more egg mixture and less cheese or add another vegetable. Might try filo pastry next time for a twist.

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• clarel

  02 August 2010

  clarel rated and commented on this recipe

  

  This turned out really tasty and was really nice cold a few days later. I struggled a bit getting the pastry into the tin and realised afterwards that it would have been easier to first do a circle for the base and then a long strip to go round the sides. It also needed longer in the oven because the centre wasn't set at first. But when it was ready it was yummy!

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• anna

  09 September 2010

  anna commented on this recipe

  Delicious! Hot or cold, it makes a splendid dish! Shall definitely repeat. Thanks

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• Becky Gibbs

  06 August 2011

  Becky Gibbs rated and commented on this recipe

  

  I used feta instead of goat's cheese for a really good tart. I make several individual ones in 4" spring form cake tins and freeze them (for when there are no courgettes left)!!!!

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• Lavender

  20 October 2011

  Lavender rated and commented on this recipe

  

  Mmmm! Really good! I made two pastry cases for 7" pans and divided the filling between them. I tried not to think about the calorie content as I was eating my second helping!

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• Frenchie

  06 January 2012

  Frenchie commented on this recipe

  Sorry just to clarify at the first step - it says to line the tray with pastry, then fill with baking paper and beans..? What kind of beans? (And why?) And does the paper then just sit over the pastry? Sorry to come accross a little ignorant but I am afraid I have never really done anything with shortcrust pastry before. Any help is much appreciated!

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• blamblam

  12 January 2012

  blamblam commented on this recipe

  Hi Frenchie, the bit about the baking paper is to blind bake the pastry to stop it being soggy when finished. Once the pastry is in the tin, pop over some baking paper (doesn't have to be neat) and then add some baking beans on top before putting in the oven. The beans are used to weigh down the pastry otherwise it starts to puff up and that's not what you want. The baking paper stops the beans sinking into the pastry. Then you take them out (paper and beans) and cook for another 5mins to brown the pastry a bit before adding the filling. Hope that helps!

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• Frenchie

  23 January 2012

  Frenchie rated and commented on this recipe

  

  Thanks for that Blamblam! Much appreciated! Still had a bit of hiccoughs getting the pastry cooked right, but suspect that was far more to do with my total ignorance to pastry cooking! However once properly cooked result was well recieved by my guests. Personally I think I'll use stronger cheese (perhaps feta) to give it a more powerful taste the next time I make it, but definate something I plan to use again!

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http://www.bbcgoodfood.com/recipes/666644/

http://www.bbcgoodfood.com/recipes/666644/

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Ingredients

• 1 x 375g block shortcrust pastry
• 4 large courgettes , sliced
• butter
• 6 eggs , beaten
• 100ml double cream
• 2 x 125g logs goat's cheese , without rind

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 1 hr 15 mins

Vegetarian

Ingredients

• 1 x 375g block shortcrust pastry
• 4 large courgettes , sliced
• butter
• 6 eggs , beaten
• 100ml double cream
• 2 x 125g logs goat's cheese , without rind

Per serving

595 kcalories, protein 19.5g, carbohydrate 32.7g, fat 43.8 g, saturated fat 20.3g, fibre 2.5g, salt 1.43 g

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