Courgette & Peppadew Tart
You will need
- 1 x 28cm flan dish
- 350g (12 oz) made-up short crust pastry
For the filling
- 4 medium courgettes, about 750g (1 lb 10 oz), trimmed
- 1 bunch of spring onions, finely sliced
- 20 peppadew sweet piquant peppers (from a jar), drained and sliced
- Salt and black pepper
- 425ml (0.75 pint) single cream
- 3 large free range eggs
- 4 tbsp finely chopped parsley
For the topping
- 55g (2 oz) Lancashire cheese, finely grated
Line the flan dish with the pastry and place in the refrigerator to rest while the filling is being prepared.
Slice the courgettes to the thickness of a £1 coin (about 5mm), and layer half on the base of the pastry, arrange in overlapping circles for maximum effect when the tart is cooked. Sprinkle over the sliced spring onions and the peppadew peppers. Season and then layer with the remaining courgette slices.
Whisk together the cream, eggs and parsley. Season and pour carefully over the courgettes. Sprinkle over the cheese evenly.
2, 3 and 4 oven AGA: Bake directly on the floor of the Roasting Oven for about 35 minutes, until set, then move to the oven grid shelf set on the fourth set of runners for a further 8-9 minutes until golden all over.
Conventional Cooking: Bake the pastry case “blind” at 200C, fan oven 180C, Gas Mark 6 for 10-15 minutes. Then place in the filling and bake at 180C, fan oven 160C, Gas Mark 4 for about 25 minutes or until set and golden brown.
Remove from the Roasting Oven, allow to cool and then store in the refrigerator. This tart cuts better when chilled. Serve with salad and crusty bread.
By Dawn Roads
AGA Food Editor