Makes six slices Preparation time: 30 minutes Cooking time: one hour
Instructions:
If you're making the pastry place the flour, butter and a pinch of salt into a food processor and blitz until it resembles breadcrumbs. Crack the egg and bring together until it forms a pastry ball. Wrap in cling film and place in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface then line a 25cm tart case. Chill in the fridge or freezer for 20 mins.
Heat oven to 200C. Line the case with baking paper and fill with baking beans. Bake blind for 20 minutes, then remove the paper and beans and finish baking for a further ten minutes until the pastry is golden. Leave to cool in the case and then carefully trim the edges of the pastry.
Gently beat together the eggs and cream. Add in the Parmesan cheese and mint, then season with salt and pepper. Fill the tart case with the filling. Mix together the courgette ribbons and Heap into the tart. Dot with the crumbled goats cheese and pine nuts, then pop in the oven to bake for 20-25 mins until just set and golden.
Ingredients:
For the pastry:
225g plain flour
100g butter, ice cold and cut into cubes
One free range egg
or 500g packet of shortcrust pastry
For the filling:
Three egg yolks
150ml double cream
100g Parmesan cheese, grated
A small handful of mint, finely chopped
One green courgette, sliced into ribbons with a potato peeler
One yellow courgette, sliced into ribbons with a potato peeler
Join the Bring Back Britain’s Lunch hour movement, promoting methods towards a healthy work lunch. We look at the positive psychological, motivational and performance related effects of taking a break from work. With everything from lunch recipes to brain training, you can be sure to benefit from joining in.
