Courgette and mushroom tart
45 min
This delicious courgette and mushroom tart is great for using up summer courgettes and is wonderful served either hot or cold.
Magster
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Ingredients
Serves: 6
- For the pastry
- 250g plain flour
- 1 egg
- 100g butter
- salt, to taste
- herbes de Provence, to taste
- For the filling
- 2 small courgettes, grated
- 1 tablespoon butter
- 6 mushrooms, chopped
- 2 cloves garlic, minced
- salt and pepper, to taste
- 120ml double cream
- 2 eggs
- 2 tablespoons chopped dill
- 100g grated cheese
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Preheat the oven to 180 C / Gas 4. Lightly grease a tart tin.
- Combine all ingredients for pastry and knead until smooth dough forms. Line the prepared tin by gently pressing into the base and sides.
- Bake for 10 minutes until beginning to blush golden brown. Remove from the oven.
- Meanwhile, in a small bowl, sprinkle grated courgette with salt and set aside for few minutes. Rinse and squeeze the juice out.
- In a frying pan, melt 1 tablespoon butter and cook and stir the courgette and mushrooms for 5 minutes. Mix in garlic, salt and pepper.
- Beat the double cream with eggs. Mix in chopped dill and cheese.
- On the bottom of pre-baked pastry, arrange evenly the vegetables and pour over the egg mixture.
- Bake for 15 minutes until the top sets.
For the pastry:
For the filling:
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