Ingredients

Short pastry to line 8 inch flan tin
400g/1lb tomatoes, peeled and sliced
200g/8oz courgette, sliced and blanched
2 eggs
150ml/5 fl oz single cream (light cream)
1 tbsp. freshly chopped parsley
1 tsp. freshly chopped chives
1 tsp. sage freshly chopped
Salt and black pepper
Sprig of parsley

Method

Method

Preheat oven to 220°c, 425°f, Gas mark 7

Roll out pastry thinly, and line an 8 inch flan tin. ( See pear and almond tartfor recipe on making pastry). Place greaseproof paper over the pastry and fill with dried baking beans or rice, and bake for 15 mins. Remove from the oven and reduce the temperature to 190°c, 375°f, gas mark 5. Remove the paper and beans , and arrange the tomatoes and courgettes inside the pastry case.

Beat the eggs, cream, parsley, chives and sage together and season. Pour into the pastry case, then bake for 30 - 40 mins until filling is slightly set.

Garnish with a sprig of parsley and serve warm

Chef's Tips

 

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