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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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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