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
pre heat your oven to 210ºC and, if you don’t have an aga, put in a thick, robust, flat metal tray
make the pastry if you haven’t already bought it and chill
chop the spring onions into neat little rounds and fry in the oil in a big frying pan
meanwhile slice the courgettes thinly, and then add to the frying pan
add the salt, pepper and thyme, cook for about three minutes and then take off the heat
mix together the goats’ cheese, eggs, cream and crumbled feta
when cool (or at least room temperature) add the courgette mixture
meanwhile roll the pastry out, put it in your glass pie dish and prick it several times
pour the mixture in and cook for 25-30 minutes (watch it carefully)
© 2014 Saucy Dressings
A wonderfully creamy centre – really good and flavoursome