Zucchini flower tart
Ingredients
1 pie pastry
20 to 30 courgette flowers
50g/1.76 oz. bacon, or smoked pancetta, thinly sliced
2 eggs
250ml milk, cream, or a combination of both
50g/1.76 oz. grated cheese of choice
Salt & pepper
Grated nutmeg
Preparation
1
Preheat your oven at 180°C/350°F.
2
Wash your courgette flowers by putting them under gentle running water, and let them air dry.
3
Roll or press your pastry into your dish and blind bake for about 20 minutes.
4
In a pan, fry the bacon until crispy and set aside on a plate lined with kitchen paper.
5
In a bowl, mix your eggs, milk/cream, salt, pepper and nutmeg. Once well combined, add the grated cheese.
6
Remove your pastry from the oven and line the bottom with the bacon.
7
Gently pat dry the courgette flowers with kitchen paper or towel (be careful, they can stain your towel), and place them on top of the bacon in a nice circle, with the tops of the flowers pointing inwards.
8
Carefully pour the egg mix over the flowers.
9
Bake at 180°C/350°F until golden brown, about 30 minutes.
10
Enjoy!
.
Yield:
Makes 1 tart
Added:
Monday, September 8, 2014 - 5:48am
