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Summer vegetable tart

Combining courgettes, onion and celery with two cheeses and pine nuts gives you a savoury tart with bags of flavour and a satisfying texture. Try it as a lunchtime main crouse, or in a party buffet.

Serves 6, 30 mins preparation, 50 mins cooking

Ingredients

 

For the Pastry

  • 50g cold butter, diced
  • 50g lard or solid vegetable oil, diced
  • 175g plain flour
  • 1 egg yolk
  • 4 tablespoons cold water
  • 1 pinch table salt

For the Filling

  • 30g pine nuts
  • A little olive oil
  • 40g mature cheddar cheese
  • 40g gruyere cheese
  • 1 medium courgette
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 eggs, beaten
  • 300ml double cream
  • 1 teaspoon English mustard
  • Sea salt and milled black pepper

  • 23cm loose bottom quiche tin

Method

 

To make the pastry

  1. Pre-heat the oven to 190°C/gas mark 5.
  2. Put the butter and lard (or solid vegetable oil) into a food processor along with the other ingredients and pulse until the mixture binds together. Alternatively, use you fingertips to rub the butter and lard lightly though the flour, until the mixture resembles breadcrumbs, then add enough of the water to bind together.
  3. Turn the pastry out onto a lightly floured board. Gather it into a ball and roll it out.
  4. Line the quiche tin with the pastry, and chill it in the fridge for 10 minutes.
  5. Cover the pastry snugly with a sheet of tin foil and bake for 10 minutes. Carefully remove the foil and bake for a further 5 minutes.

To make the filling

  1. Fry the pine nuts in a little olive oil, until they're slightly brown.
  2. Grate the cheeses and courgette into a bowl and add the pine nuts, onion and celery.
  3. Combine the eggs, cream and mustard, and season with salt and pepper. Mix this with the other ingredients and pour into the pastry case.
  4. Bake in the oven for 30-35 minutes, until golden and just firm. Serve warm or cold.

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