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Courgette tart

Courgette tart


20
10
6

With an increasing number of consumers following special diets, this gluten-free, vegetarian tart ticks multiple boxes. These are delicious eaten fresh from the oven.

Preparation time 20 minutes. Cooking time 10 minutes. Serves 6.

Ingredients

6 x Pidy 8.5cm Gluten-free Neutral Tartlet
2 x courgettes
3 x whole eggs
400ml double cream heated to 40°C
20g Essential Cuisine Vegetable Stock Powder

Method

Preheat the oven to 180°C.

Whisk the stock powder into the warm cream, add salt and pepper to taste.

Once cooled beat in the eggs.

Slice the courgette lengthways then very thinly across to give you thin half circles, no more than 2mm thick.

Blanch the courgette in boiling water, cool and drain.

Using a spiral pattern, overlap each slice until a concentric circle meets in the middle.

Pour over the cream and egg mixture until just shy of the rim of the tartlet, but still showing the courgette pattern.

Bake for 10 minutes until the savoury custard has set and slightly golden colour.

For more recipes download our pastry collection magazine 

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