Another way to use up some of the daily crop of courgettes. This makes enough tart to serve 4-6 people depending on what you have with it
2 tablespoons olive oil
3 courgettes – sliced
100g or so of manchego – grated
shortcrust pastry to line a flan dish – I usually do this as 6oz flour to 3oz butter, one egg yolk and a splash of water (apologies for the mixing of metric and imperial measurements)
1 tablespoon Dijon mustard
salt and pepper
Start by frying the courgette slices in batches. Heat the oil in a large frying pan, when very hot, place the courgette slices in a single layer – careful as they can spit a little. When browned, turn over until brown on both sides. Place in a bowl and fry another layer until they are all done. Leave to cool.
While the courgettes are cooling, make the pastry. I just chuck it all the food processor, roll out, line a flan dish, then blind bake at 180C for about 15 minutes. The courgettes still carry a lot of water even after frying to it is essential to blind bake the pastry else you’ll have a very siggy base. Allow to cool a little, then spread the Dijon mustard evenly over the base.
Beat the 4 eggs, then add the courgettes and manchego. Season with salt and black pepper. Mix, pour into the pastry case and return to the oven for about 25 minutes until the eggs have set.