Zucchini Tart Squares
ready in 1 hr 40 min.
Preheat the oven to 200°C | 400F | gas 6.
Lightly dust a work surface with flour and roll out the pastry into a 5 mm thick rectangle large enough to line a rectangle flan tin (with a removable bottom if possible) about 1 inch deep.
Lightly grease the flan dish and then line with the pastry.
Prick the bottom all over with a fork and then line with barking parchment and weigh down with baking beans or dried lentils.
Cook for 12-15 minutes until it starts to turn a light golden brown. Remove the bean/lentils and baking parchment and cook for a further 5 minutes until crispy and golden and cooked right through. Remove from the oven and leave to cool.
Meanwhile slice the courgette thinly, and then thinly slice the tomatoes getting rid of any excess juice.
Place the courgettes in a colander and sprinkle some salt over them.
Melt the knob of butter in a large frying pan and cook the courgettes in the butter for 3 minutes and remove from the heat.
In a bowl beat the eggs together with a little salt and pepper. Brush the pastry case with a little of the egg to seal it. Then mix the cream into the beaten eggs.
Turn the oven down to 180°C | 350F | gas 4 and return the pastry case to it for 5 minutes to seal it.
Remove the case from the oven and arrange the slices of courgettes and tomatoes across the pastry base in layers. Sprinkle the grated cheese over them.
Pour over the beaten egg and cream making sure its evenly distributed.
Bake in the oven for 40 minutes until gently set but still a little wobbly.
Allow to cool, then remove from the flan tin, cut into squares, garnish with black olives, and fresh rosemary or any other fresh herbs you like and serve on a buffet.