Description
A delicate, creamy tart filled with tender courgette ribbons, savory cheese, and a hint of fresh herbs—ideal for brunch, lunch, or a light dinner.
Ingredients
1 blind‑baked shortcrust pastry shell (9‑inch / 23 cm)
3 medium courgettes (zucchini), thinly sliced
2 tablespoons olive oil
1 small onion, finely chopped
3 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) crème fraîche or heavy cream
⅔ cup (75 g) grated Gruyère or cheddar cheese
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves (or ½ tsp dried)
Salt and black pepper, to taste
Pinch of freshly grated nutmeg
Instructions
Preheat oven to 180 °C (350 °F).
In a skillet, heat olive oil over medium. Add onion and sauté until translucent, about 3–4 minutes.
Add sliced courgettes, season with salt and pepper, and cook until just tender, about 5 minutes. Remove from heat and let cool slightly.
In a bowl, whisk together eggs, milk, crème fraîche, nutmeg, parsley, thyme, salt, and pepper.
Scatter half the cheese over the pastry shell. Spread the courgette‑onion mix evenly over the cheese.
Pour egg‑cream mixture gently over the filling, then sprinkle remaining cheese on top.
Bake for 30–35 minutes, or until filling is set and top is golden.
Allow to rest 5–10 minutes before slicing. Garnish with extra parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
