Courgette & Parmesan Tart
This quiche or vegetable tart, however you want to call it, is my favorite to make when I have a last minute guests coming over. I usually always have a shortcrust pastry in my freezer so this makes the process extremely easy and fast. You can use any veg you want and you can play with the creamy filling, I sometimes use a yogurt and sometimes cream, it all depends on what I have in my fridge. Whatever you use it's always tasty and has that vow factor when served.
- Medium courgette
- half a medium onion
- 2 garlic cloves
- about half a bunch of spring onions
- 200ml yoghurt or sour cream
- 2-3 eggs
- about 50g of Parmesan or any cheese of your choice
- oil, salt, pepper and nutmeg to taste
Preheat the oven to 200C. Roll out the pastry (if not pre-made) to line a 20cm flan tin (the pastry might shrink a little bit so you might have to chill it for about 20min. or line the pastry a little over the tin) and brush the base and sides with egg. In the meantime fry the onion, garlic and courgette until lightly soft and put it aside. Put the tin into the oven and bake the pastry for 5-7 minutes. Make the filling. Beat the eggs with the cream, spices and shredded cheese. Add spring onions and mix well. When the pastry is lightly baked add veggies and the filling on top of it and bake for 25-30 minutes or until lightly set.