Courgette and cheddar tart

A homemade quiche is always a treat and this mixed cheese and vegetable version can’t fail to impress.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge

Ingredients

For the parmesan pastry

  • 200g/7oz plain flour
  • pinch salt
  • 85g/3oz cold butter, diced
  • 80g/2¾oz parmesan (or a similar hard cheese)
  • 2 free-range egg yolks
  • 1 free-range egg, beaten for egg wash

For the filling

  • 2 courgettes, cut into a large dice
  • salt
  • knob of butter
  • 1 onion, finely sliced
  • 1 red chilli, diced (leave the seeds in to add a little heat)
  • 200g/7oz cheddar, grated
  • 200ml/7fl oz double cream
  • 6 free-range egg yolks
  • 1 free-range egg
  • pinch nutmeg

To finish

  • 50g/1¾oz parmesan, grated (or a similar hard cheese)
  • 4 courgette flowers
  • rapeseed oil, to taste
  • salt and cracked black pepper

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