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Courgette, Feta and Rosemary Tart

Description

Courgette, Feta and Rosemary Tart. A delicious recipe from Joyce Campbell in Edinburgh

Serves

Difficulty

Preparation Time

Cooking Time

Ingredients

Pastry
• 50g Porridge Oats
• 125g Plain Flour
• Pinch Cayenne Pepper
• 95g Unsalted Butter, (Cubed)
• 40g Freshly grated Parmesan
• 1 Egg, separated
• Salt

Filling
• 400g Courgettes trimmed
• 2 TblSp Olive Oil
• 1 fat Garlic Clove, squashed
• 1 Sprig Fresh Rosemary
• 1 Tsp Finely chopped Fresh Rosemary
• 1 TblSp Freshly chopped Parsley
• 1 200g Pack Fresh Greek Feta Cheese, sliced
• 2 Eggs
• 100ml Double Cream
• 120ml Milk
• Sea Salt
• Black Pepper

Method

Lightly Grease a baking tin. (1 inch deep x 10 inch x 7 inch approx )

Whiz the oats briefly to break them up
Add Flour, Cayenne, Butter and a pinch of salt
Process until resembles fine breadcrumbs
Add Parmesan and whiz again briefely
Add the Egg yolk and 2 tablespoons of cold water
Process until a dough forms
Knead briefly until smooth
Form into disc
Wrap in kitchen foil
Chill for around 45 Mins

Let the pastry rest out of the fridge for 10 to 15 minutes
Roll out fairly thinly to line tart tin
Use pastry trimmings to fill any cracks
Prick the base with a fork and chill again whilst you preheat oven to 190C, 375F Gas Mark 5
Bake the tart case for 12 minutes until the base is pale brown

Lightly beat the Egg white with a fork and brush over pastry to seal gaps
Bake for a further 4 or 5 minutes or until gtolden brown and crisp
Remove from the oven
Turn Temp down to 180C, 350F, Gas Mark 4

Whilst the pastry is chilling and cooking start the filling
Slice the Courgettes thinly
Heat the Oil in a frying pan
Add the Courgettes, garlic and a sprig of Rosemary
Cook over medium heat for 2 to 3 minutes
Add a good pinch of Salt
Cover and sweat over a low heat, stirring every 2 to 3 minutes for 10 to 12 minutes or until the Courgettes are a soft (Not disintegrating)
They should not be brown
Take off the heat
Disgard the Garlic and Rosemary sprig
Cool and add the Chpooed Rosemary and Parsley

Brush the pastry case again while hot with more Egg White
Layer the Courgettes and Feta within the Tart
Beat together, Eggs, Cream and Milk
Season with Black Pepper and a little Salt
Stand the tart in the baking tray and pour the custard over the filling
Bake for 40 to 45 minutes or until risen, well browned and well set in the centre

If Serving warm, allow the tart to cool for 5 minutes
If Freezing
Remove from tray, place in freezer bag, Freeze
To recook, remove from Freezer,
Alolow to defrost overnight
place on baking sheet and cover with foil
Heat over to 180C, 350F gas mark 4
Heat for 30 minutes
Remove the foil
Heat for another 10 minutes