Recipes : Deep-filled courgette & goat's cheese tart

Deep-filled courgette & goat's cheese tart

Use up a glut of home-grown courgettes in this seriously summery quiche

Ingredients

  • 1 x 375g block shortcrust pastry
  • 4 large courgettes , sliced
  • butter
  • 6 eggs , beaten
  • 100ml double cream
  • 2 x 125g logs goat's cheese , without rind

Method

  1. Heat the oven to 190C/fan 170C/gas 5. Line a 5cm to 6cm-deep, 20cm-wide springform cake tin with the pastry, fill with baking paper and beans, then blind bake for 10 minutes. Take out paper and beans and cook for another 5 minutes.
  2. Meanwhile, slice the courgettes and cook in a knob of butter in a large frying pan for about 10 minutes or until starting to turn golden. In a separate bowl, mix the eggs and double cream and season, then slice the goat's cheese logs. Fill the pastry case with layers of goat's cheese, egg mix and courgettes, finishing with courgettes and goat's cheese. Bake for 50 minutes at 190C/fan 170C/gas 5, then leave to cool in the tin before slicing.

Per serving

595 kcalories, protein 19,5g, carbohydrate 32,7g, fat 43,8 g, saturated fat 20,3g, fibre 2,5g, salt 1,43 g