Courgette and Broccoli Tart
2 h. 45 min.
- Fort the pastry
- 1 ⅔ cups plain flour
- ¼ tsp salt
- ½ cup cold butter (cut into small pieces)
- 3 Tbsps pure vegetable Shortening (cut into small pieces)
- 1 egg (lightly beaten)
For the pastry: Sift together the flour, salt and sugar into a mixing bowl. Work the butter and shortening into the flour until it resembles fine bread crumbs. Sprinkle in up to 6 tbsp of ice water, stirring the pastry with a fork until it just begins to hold together.
Using your hands, press the pastry firmly into a rough ball, then transfer to a lightly floured surface. Knead the pastry dough quickly to form a smooth dough, then shape into a ball. Wrap in clingfilm and refrigerate for at least 1 hour.
Preheat the oven to 200°C | 400F | gas 6.
Allow the pastry dough to sit at room temperature for 5 minutes before rolling out.
Line a baking pan with parchment paper. Butter a bottomless flan ring and place on top of parchment paper. Roll out pastry to fit the flan ring and line with the pastry, removing any overhanging dough with a rolling pin.
Prick the bottom of the pastry with a fork. Cover the pastry with parchment paper or foil then add baking beans. Bake until the crust is set and the edges have just begun to colour, about 25 minutes.
Remove the baking beans and parchment and allow to cook for an additional 5 minutes or until pale golden.
For the filling: Reduce the oven temperature to 170°C | 325F | gas 3. In a pan, heat the olive oil over medium heat. Sauté the onions until soft but not coloured, about 10 minutes.
Remove with a slotted spoon and set aside. Saute the courgettes in the same pan for 5 minutes or until lightly coloured. Season to taste with salt and pepper.
Remove from the pan and add to the onions. Beat the eggs, cream and salt together. Add the Parmesan and pepper.
Pour the mixture into the tart and bake until set and golden, about 30 minutes. Serve warm or at room temperature.