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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 3 September 2009

Tomato and courgette tart

Great supper dish. If you have courgettes and leeks in the garden, here’s an opportunity to use them.

Ingredients
Serves 4-6
250g ready made short crust pastry
Small handful parsley, chopped
1 tbsp olive oil
1 onion, peeled and chopped finely
2 courgettes, top and tailed and sliced
1 leek, washed and sliced
300g ripe tomatoes, 100g gruyere cheese, grated
Small handful of fresh oregano leaves
3 free range eggs
200ml crème fraiche
150ml milk
Salt and freshly ground black pepper
50g parmesan, freshly grated.

Method

Preheat the oven to 200C / 400F / gas 6. Roll out the pastry on a floured board with the parsley sprinkled over the surface to fit a 20cm quiche dish. Let the pastry hang over the edge of the dish and then trim with a sharp knife.
Boil a full kettle of water. Spear each tomato with a sharp knife and place in a bowl. Pour over the boiling water and then when the skin stretches from the spear mark, drain and rinse in cold water (about half a minute). Peel off the skins with your hands and then slice the tomatoes.
Heat the olive oil in a frying pan; add the onion and gently sauté for about three minutes. Add the courgette and leeks and continue to sauté for a further three minutes stirring occasionally to prevent browning.
Cool slightly and then spoon out into the pastry case and spread evenly along with the tomato slices, gruyere and the oregano leaves.
Put the eggs, crème fraiche and milk in a bowl and whisk well. Season, and then add half the parmesan. Pour this mixture into the pastry case with the vegetables and sprinkle over the rest of the parmesan. Bake for 35-45 minutes or until golden and firm to touch. Serve warm.

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