Courgette, feta and rosemary tart

Tags: courgette, zucchini, main dish, tart, quiche
Created: 2011/03/14
Edited: 2011/03/14
. Serves 6. 21 steps
pastry While pastry is still hot, brush it with more egg white. Layer courgettes and feta in the tart. Pour custard over. Bake 40 minutes or until risen, well browned, and just set in the centre. Cool 5 minutes.
50g porridge oats whiz in food processor to break them up mix Form into a disc, wrap in foil, refrigerate 45 minutes. Take out of fridge, rest 10–15 minutes. Grease and line a tart tin, 25cm diameter, 2.5cm high. Roll dough out thinly, place in tart tin, prick base with fork. Refrigerate 20 minutes. Bake in moderately hot oven 12 minutes or until pale brown. Brush with egg white, bake 4–5 minutes or until golden brown and crisp.
125g plain flour
pinch cayenne pepper
95g butter   cut in butter and process until mixture resembles fine breadcrumbs
40g parmesan grate   mix in
2 tablespoons water   mix in yolk and sufficient water to form a dough, knead briefly until smooth
1 egg yolk
1 egg white beat lightly
2 tablespoons olive oil   heat   Mix. Sweat over low heat 10–12 minutes, stirring twice, until courgettes are soft but not disintegrating; do not let them brown. Discard rosemary and garlic
400g small courgettes trim, slice fairly thinly sauté 2–3 minutes
1 clove garlic squash
1 sprig rosemary
1 teaspoon rosemary very finely chopped   Stir in
1 tablespoon parsley chopped
400g feta cheese cut into 5mm slices
2 eggs Beat
140ml double cream
120ml milk
This tart may be frozen. Let it cool, place in a large freezer bag, and seal. The day before eating, defrost in the fridge overnight. Place on a baking sheet, cover with foil, reheat in moderate oven 40 minutes, with foil removed for the final 10 minutes.