Recipes
Chic Courgette Tart
Serves 6
Cooking Time: Prep Time:
Ingredients
- 125 ml SAFARI Golden Sultanas
- 120 g SASKO Cake Flour
- 1 tsp MOIR'S Baking Powder
- 0.5 tsp MOIR'S cayenne pepper
- 1.5 tsp MOIR'S Curry Powder
- 1 tbsp grated parmesan cheese
- 75 ml buttermilk
- pinch of salt
- 25 ml sunflower oil
- 1 tsp thyme
- 1 tsp clear honey
- 2 red onions, thinly sliced
- 2 courgettes, thinly sliced and blanched for 20 seconds
- 6 x 1 cm-thick slices of goat's cheese log
- 150 ml fresh cream
- 2 medium size fresh eggs
- salt and ground black pepper
- 1 tbsp grated parmesan cheese
- herb salad, to serve
Method
- First make the pastry.
- Sift the flour, baking powder and cayenne pepper into a mixing bowl.
- Add the parmesan cheese and make a well in the centre.
- Add the buttermilk, salt and oil and mix lightly, bringing together to form a dough (do not over handle as this will toughen the pastry).
- Press the pastry evenly into the base and sides of a well-greased 10 x 30 cm tin, making sure the dough is thinner in the corners.
- Trim the edges neatly.
- Refrigerate the pastry case while preparing the filling.
- Preheat the oven to 170º C.
- Mix together the thyme and honey and mix the sliced red onion.
- Place in the pastry case.
- Layer over the courgettes, then the goat’s cheese and end with the sultanas.
- Beat together the cream and eggs and season with curry compound, salt and pepper.
- Pour the cream mix over the goat’s cheese and sprinkle with parmesan cheese.
- Bake the tart for 35 minutes until the filling is set and the pastry is golden brown.
- Serve warm from the oven with a fresh herb salad.
keyboard_arrow_down
You may also like these delicious recipes