Ingredients250g shortcrust pastry
2 tbsp olive oil
10-12 baby courgettes, halved lengthways
1 red pepper, sliced
2 garlic cloves,
300ml whipping cream
50g parmesan cheese, grated
Handful of basil leaves
Salt and pepper
Olive oil, to serve
Handy HintCan be eaten hot or cold but I prefer warm. Can make the pastry case (or buy one) in advance so less stress if making for friends. Prep the veg and mix the egg mix together and leave in the fridge so quick make up when guests arrive as a simple job of assembly and pop in the oven. Easy to adapt to make individual mini ones too which always look pretty.
Method1. Pre-heat your oven to 200C, Gas 6.
2. Roll out the pastry thinly and pop into a 23cm flan tin (allow a slight overhang to allow for shrinkage).
3. Blind bake for 20 mins (cover with greaseproof paper, a handful of beans/pebbles to stop the pastry puffing up).
4. Remove the paper and beans and bake for a final 5 mins to seal the centre of the pastry - dries it out a bit and makes it golden.
5. Remove and trim the pastry while still warm.
6. Now gently fry the courgettes, garlic and pepper slices in batches. Be gentle as the garlic will burn easily. About 5 mins tops.
7. Beat the eggs with the cream and half of the cheese. Add a little salt and pepper for taste.
8. Arrange the veg in the pastry case and pour the egg mixture over. Add some of the basil leaves (torn up a bit).
9. On a lower heat (gas mark 4), cook the tart for about 20 mins until the egg is set and slightly golden.
10. Remove from the oven, serve warm with drizzle of oil and the remaining basil scattered over the top. Nice with a fresh small heap of rocket dressed with a little chilli oil.