Pea, Parmesan and Courgette Tart
Chef:
Jus-Rol
Prep:
35 mins
Cook:
75 mins
All your greens in a tasty tart
1 500g Shortcrust Pastry Block
1 egg beaten
3 courgettes cut into ribbons
1 tbsp olive oil
Sprinkle of salt
200g peas defrosted
2 eggs
200ml creme fraiche
30g parmesan cheese
Handful of rocket leaves to serve
Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6.
Roll the pastry to a 3mm thickness and transfer into the fluted tart tin.
Using a fork, gently prick base of pastry and add a sheet of greaseproof paper on top.
Fill with baking beans and blind bake in the oven for 20 minutes.
Remove the beans and paper, brush with beaten egg and return to the oven and cook for another 5 minutes. Leave to cool on a wire rack.
Reduce the temperature of the oven to 180°C (160°C for fan assisted ovens) Gas Mark 4.
Heat a griddle pan and add the courgettes, oil and sprinkle with salt.
Cook for a few minutes then leave to cool slightly in a bowl.
Once cooled add the peas, toss well and tip into the tart case.
Beat the eggs and crème fraîche together in a jug, add the grated parmesan and pour into the tart.
Place the tart on to a baking sheet and place in the oven and bake for 20-25 minutes.
Serve with rocket.
Great recipes brought to you by Jus Rol
Serves
6
Preparation Time
35 minutes
Cooking Time
75 minutes
Main ingredients
Cheese, Vegetables, Pastry
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Easy
