Courgette And Thyme Tart

This tart freezes very well. Serve it with a snappy-earthy green salad.

for six

  • 250g/8 oz of shortcrust pastry (or make some by linking here – but you will only need two-thirds of this amount
  • 350g/4 oz of courgettes – between two and three courgettes
  • about 10 spring onions – use the whole bunch
  • 200g/7oz feta (from Greece, not the Danish pap)
  • 2 tbsp olive oil
  • 1 tbsp chopped thyme
  • 200g soft goats’ cheese
  • 2 large eggs
  • 200ml/just under a cup of double cream
  • smoked salt and Indonesian long black pepper
  1. pre heat your oven to 210ºC and, if you don’t have an aga, put in a thick, robust, flat metal tray
  2. make the pastry if you haven’t already bought it and chill
  3. chop the spring onions into neat little rounds and fry in the oil in a big frying pan
  4. meanwhile slice the courgettes thinly, and then add to the frying pan
  5. add the salt, pepper and thyme, cook for about three minutes and then take off the heat
  6. mix together the goats’ cheese, eggs, cream and crumbled feta
  7. when cool (or at least room temperature) add the courgette mixture
  8. meanwhile roll the pastry out, put it in your glass pie dish and prick it several times
  9. pour the mixture in and cook for 25-30 minutes (watch it carefully)

 

 © 2014 Saucy Dressings

courgette and thyme quiche recipe
A wonderfully creamy centre – really good and flavoursome
0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Related Posts

Walnut, porridge oats and spelt soda bread

“I bake wholemeal spelt bread because I enjoy the taste. It takes me 15 minutes to use 1 kg flour with 1 litre…
Read More

Making a lunch (a hearty one) out of English pesto, tomatoes, and warm bread

The idea of making a sauce from pounding together garlic, cheese, herbs, nuts and salt; and then thinning it out with olive oil certainly dates…
Read More

Cheese and tomato savoury cobbler

Cobblers originated in North America, where British settlers couldn’t get hold of suet, and so invented a biscuity-dumplingy topping. The most likely explanation for the…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts