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Courgette And Dill Tart

sweet.chef's picture
Ingredients
  Sunflower oil 15 Milliliter (1 tbsp)
  Courgettes 3 , thinly sliced (zucchini)
  Egg yolks 2
  Double cream 1⁄4 Pint (150 ml /2/3 cup, heavy)
  Garlic 1 Clove (5 gm), crushed
  Finely chopped fresh dill 15 Milliliter (1 tbsp)
  Salt To Taste
  Ground black pepper To Taste
  Wholemeal flour 4 Ounce (115 g /1 cup, whole-wheat)
  Self raising flour 4 Ounce (115 g /1 cup, self-rising)
  Salt 1 Pinch
  Butter 4 Ounce, chilled and diced (115 g /1/2 cup)
  Water 75 Milliliter (5 tbsp)
Directions

1. To make the pastry, sift the flours into a bowl, tipping the bran into the bowl, then place in a food processor. Add the salt and diced butter and process using the pulse button until the mixture resembles fine breadcrumbs.
2. With the motor running, gradually add the water until the mixture forms a dough. Do not over-process. Wrap the pastry and chill for 30 minutes.
3. Preheat the oven to 200°C/400°F/ Gas 6 and grease a 20cm/8in flan tin (quiche pan).
4. Roll out the pastry and ease it into the tin. Prick the base, trim the edges and bake blind for 10-15 minutes.
5. Meanwhile, heat the oil in a frying pan, add the courgettes and saute for 2-3 minutes until lightly browned, turning occasionally. Mix the egg yolks, cream, garlic and dill in a small bowl. Season with salt and pepper.
6. Line the pastry case with courgettes and pour over the cream mixture. Return to the oven for 25-30 minutes and bake until firm. Cool the pie in the tin, then remove and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Zucchini
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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