| pastry |
While pastry is still hot, brush it with more egg white. Layer courgettes and feta in the tart. Pour custard over. Bake 40 minutes or until risen, well browned, and just set in the centre. Cool 5 minutes. |
| 50g porridge oats |
whiz in food processor to break them up |
mix |
Form into a disc, wrap in foil, refrigerate 45 minutes. Take out of fridge, rest 10–15 minutes. Grease and line a tart tin, 25cm diameter, 2.5cm high. Roll dough out thinly, place in tart tin, prick base with fork. Refrigerate 20 minutes. |
Bake in moderately hot oven 12 minutes or until pale brown. Brush with egg white, bake 4–5 minutes or until golden brown and crisp. |
| 125g plain flour |
|
| pinch cayenne pepper |
|
| salt |
|
| 95g butter |
|
cut in butter and process until mixture resembles fine breadcrumbs |
| 40g parmesan |
grate |
|
mix in |
| 2 tablespoons water |
|
mix in yolk and sufficient water to form a dough, knead briefly until smooth |
| 1 egg yolk |
| 1 egg white |
beat lightly |
| filling |
| 2 tablespoons olive oil |
|
heat |
|
Mix. Sweat over low heat 10–12 minutes, stirring twice, until courgettes are soft but not disintegrating; do not let them brown. Discard rosemary and garlic |
| 400g small courgettes |
trim, slice fairly thinly |
sauté 2–3 minutes |
| 1 clove garlic |
squash |
| 1 sprig rosemary |
|
| salt |
|
| 1 teaspoon rosemary |
very finely chopped |
|
Stir in |
| 1 tablespoon parsley |
chopped |
| 400g feta cheese |
cut into 5mm slices |
| 2 eggs |
Beat |
| 140ml double cream |
| 120ml milk |