FPC 15/01/18 Courgette, cheddar, dijon tart with leeks in a shortcrust pastry pie base
Love this recipe easy to make, feeds lots, keeps well in the fridge, so moorish!
We had this as one of our FPC dishes and made meringues with the left over egg whites .
I make mine double every time to fit a 28 cm flan dish, serves around 8, with generous slices, nice hot or cold.
Recipe here serves 4 adults and fits a a 23cm flan dish.
Ingredients for the shortcrust pastry base:
125 g(41/2 oz) plain flour
60 g (2 oz) cold butter cut into small pieces
1 egg yolk
pinch of salt
1-2 tablespoons of iced water
Method for making the pastry base:
Pour flour into a food processor with a knife blade and add the butter. Process 30 seconds until looks like breadcrumbs.Add the egg and pulse to mix. Add the water 1 tablespoon at a time and pulse until just beginning to stick together.
Turn out onto a floured surface and shape into flat round with you hands, cover and place to chill in a fridge for 20 minutes.
Meanwhile preheat oven to gas mark 4/ 180 C / 350 F and flour a work surface ready for rolling.
Roll the pastry to fit the pie dish and bake blind for 15 minutes, then remove the baking paper and weights and return to oven to bake a further 10 minutes or until lightly golden brown. Now the case is ready to be filled.
275 g (91/2 )z ) cougettes
2 tablespoons of olive oil
2 garlic cloves, crushed
1 egg yolk
300 ml (1/2 pint) double cream or creme fraiche
1-2 tablespoons of dijon mustard
175 g (6oz) mature cheddar cheese
salt and pepper
I also added finely diced leek to this original recipe just because we grow them and they are delicious with this dish but just an option. If adding just fry along with the courgette when it is added.
Slice the courgette in the processor bowl, or very thinly with a sharp knife, heat the oil in a large frying pan and fry the garlic gently for 1 minute then add the courgette, leek, and fry over a high heat for 4 minutes,
preheat the oven to gas mark 4 / 180 C / 350 F
grate the cheese using a shredding disc and put into a large bowl, add the eggs, egg yolks, cream, mustard and the seasoning and beat together with a fork.
Put the courgette into the tart case and pour in half the egg mixture, place the tart on a baking tray and pour in the remaining egg mixture, be sure to cover right up to the very edges of the pie crust with the filling to prevent it browning too much during the second baking. Bake for 30- 40 minutes until the filling is set but not too firm.
Pic of the meringues we made for pudding today with the spare egg whites.