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
