Zucchini and goat's cheese tart (Melissa Tan)
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- Olive August 2010 - Deep-filled courgette and goat's cheese tart
To Cook (Serves 6)
- 375g shortcrust pastry
- 4 zucchini, sliced
- Butter
- 6 eggs, beaten
- 100ml double cream
- 250g goat's cheese (without rind)
- Heat the oven to 190C. Line a deep 20cm springform cake tin with pastry, fill with beans and blind bake for 10 minutes. Remove the paper and beans and cook for another 5 minutes.
- Fry the zucchini in butter for about 10 minutes until golden.
- Mix the eggs and cream and season.
- Slice the goat's cheese.
- Fill the pastry case with layers of goat's cheese, egg mix and zucchini. Bake for 50 minutes, then leave to cool in tin before serving.