Courgette & Goats Cheese Summer Tart
A gorgeous summer tart with beautiful seasonal veg. This is always a winner, perfect for brunch or lunch or for a light dinner.
- plain flour, for dusting
- 500g pack shortcrust pastry
- 1 bunch of coriander and parsley roughly chopped
- 1 large courgette, coarsely grated
- 3-4 scallions finely chopped
- 4 eggs
- 350ml milk
- 140g soft goat’s cheese (use a good quality one, I used Ardsallagh, a local Cork goats cheese)
- 2 handfuls rocket leaves, to serve
- Salt and pepper to season
Heat oven to 200C/180C fan
Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 12 inch tart tin with a removable base. Trim away excess pastry.
Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden.
Lightly whisk eggs you will use for the mixture
Remove paper and beans, brush with some of the beaten egg you are using for the mixture then cook for 5 mins more until crisp and cooked through.
Tip the grated courgette into the middle of some muslin cloth or alternatively a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
Mix together beaten eggs, milk, spring onions, courgette, ¾ of the goats cheese, coriander and parsley and season well.
Reduce oven to 180C/160C
Pour in the mix.
Bake for 35 mins, until just set, add remainder of goats cheese on top and bake for a further 5 minutes.
Cool and serve at room temperature.
Serve with a rocket/green salad lightly dressed with oil.