I’ve always struggled to build the right kind of relationship with courgettes. They are so easy to grow provided you have sufficient space. However some late summer they produce so many that it becomes a struggle knowing quite what to do with them all. On a good day I can pick 6 to 8 of them, only to find another crop just a few days later.
We recently had our first frost as winter starts to show its face and with that the courgette plants wither and start the process of becoming next year’s compost. Funny thing is, I miss them. I miss being able to pick my own and I refuse to buy them from the supermarket out of season. However if you are more relaxed about your courgette relationship you could try this tart
This is like a quiche but made with puff pastry rather than shortcrust. Despite blind baking to restrict the amount of rise in the pastry, it still takes on a life of its own. Very different to a traditional quiche or tart.
I served it with a salad made from raw beets, carrots and bulgur wheat.
To make the tart
1 onion – finely sliced
2 medium courgettes – sliced
2-3 tablespoons olive oil
A splash of cream (optional)
1 pack of puff pastry – I use ready rolled for ease
150g crumbly cheese – Lancashire, Feta, Wensleydale all work well
salt and pepper
Put the oven onto 200C. Line a loose bottomed, metal tart tin with the pastry. This usually requires using two pieces of pastry so make sure there are no cracks in the join else the filling will leak through. Keep the off cuts for now. Pop a sheet of baking parchment over the base, fill with baking beans (or use dried beans or chick peas) to weigh it down, then bake for around 15 minutes. Remove from the oven and discard the parchment. Let the beans cool and store them for reuse.
Meanwhile you can make the filling. Heat the oil in a large frying pan and fry the courgette slices over a high heat. You want a little colour to develop as this adds some flavour to the otherwise bland courgettes. When browned and a little charred on both sides, remove and allow to cool. Turn the heat down and fry the onion gently until browned and starting to caramelise. Add these to the courgettes and allow to cool.
Beat 6 eggs with the cream if using, season to taste then add the cooled courgettes and onions along the the crumbled cheese. Pour into your par-baked pastry case. If you like you can use the off cuts of pastry to make a lattice top as per the photo. Brush with a little milk then place in the oven for 35-45 minutes until browned and the egg filling has set. Remove from the oven and from the tin and serve with the salad.
For the salad
1 medium beetroot
1 medium carrot
100g bulgur wheat
3 tablespoons olive oil
Juice of half a lemon
2 tablespoons pomegranate molasses
A very large handful of Parsley
Boil a kettle. Pop the wheat in a bowl. Just cover with boiling water and leave until all the water has been absorbed.
Take a large mixing bowl and grate the beetroot and carrot. Roughly chop the parsley and add this then add the other ingredients including the cooked bulgur wheat. Mix well and season to taste