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Lunch | Vegetarian

Parmesan, cheddar and courgette tart

Get protection for your bones, muscles, cells, blood, skin and eyesight with this savoury tart

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Parmesan, cheddar and courgette tart recipe
Serves:
6
Preparation:
20 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten, Milk
Check Your Own Recipe

What are the health benefits of Parmesan, cheddar and courgette tart?

Get protection for your bones, muscles, cells, blood, skin and eyesight with this savoury tart

 

Ingredients

Method

Ingredients

20g salted butter nutritional information
20g salted butter
200g/7oz cheddar, grated nutritional information
200g/7oz cheddar, grated
300g/2 courgettes, cut into a large dice nutritional information
300g/2 courgettes, cut into a large dice
200ml/7fl oz double cream nutritional information
200ml/7fl oz double cream
100g/2 free-range eggs nutritional information
100g/2 free-range eggs
120g/6 free-range egg yolks nutritional information
120g/6 free-range egg yolks
1g/pinch nutmeg nutritional information
1g/pinch nutmeg
100g/1 onion, finely sliced nutritional information
100g/1 onion, finely sliced
130g/4oz parmesan nutritional information
130g/4oz parmesan
15ml/1 tbsp rapeseed oil nutritional information
15ml/1 tbsp rapeseed oil
10g/1 red chilli, diced (leave the seeds in to add a little heat) nutritional information
10g/1 red chilli, diced (leave the seeds in to add a little heat)
Salt and pepper to taste nutritional information
Salt and pepper to taste
330g pack of shortcrust pastry nutritional information
330g pack of shortcrust pastry
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the butter in a frying pan. When foaming, add the onions and cook until soft.
2) Add the courgette and chilli to the onions and cook for a further 3-4 minutes until the moisture has left the courgettes.
3) For the pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin.
4) Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners, trim off any excess hanging over the edge. Place in the fridge for an hour to rest.
5) Preheat the oven to 170C/340F/Gas 3½.
6) When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-brown colour, approximately 15-20 minutes.
7) Once the pastry is cooked, beat one of the eggs and brush with egg wash.
8) For the filling, reduce the oven temperature to 160C/320F/Gas 3.
9) In a mixing bowl, mix 85% of the the cheddar and Parmesan and onion mixture together. Add to the pastry case.
10) Whisk the cream with the egg yolks, then whisk in the remaining whole egg and the nutmeg.
11) Pour the cream and egg mixture into the tart base to fill. Bake for 20-25 minutes, or until the filing is just set.
12) Sprinkle the rest of the remaining cheese over the top and grill for 2 minutes.
13) Serve hot or cold.

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