125g (4.5oz) ready-made shortcrust pastry
1 courgettes, sliced diagonally
half tbsp olive oil
150g (6oz) cooked new potatoes, sliced
250g (9oz) tomatoes, sliced
50g (2oz) Gruyère cheese, grated
handful of basil leaves
100ml (3.5fl oz) crème fraîche
75ml (1/8pt) milk
2tbsp grated Parmesan
Preheat the oven to 200C/400F/Gas 6. Roll out the pastry to a 30cm (12in) round and use it to line a 20-23cm (8-9in) deepish loose-based tart tin.
Allow the pastry to hang over the edge of the tin and only trim if it overhangs the tin too much. If you have the time, chill the pastry for 20 minutes.
Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is pale golden. Reduce the temperature to 180C/350F/Gas 4.
Lightly brush the courgette slices with oil and season. Griddle or fry in a non-stick frying pan until lightly browned on each side.
Remove from the pan to cool. Layer half the potatoes, courgettes and tomatoes in the pastry case, season between layers and sprinkle a little gruyère and a few basil leaves. Repeat, finishing with a layer of tomatoes.
Beat together the eggs, crème fraîche and milk. Season, then stir in the remaining gruyère and half the parmesan.
Pour this over the filling and sprinkle with the rest of the parmesan.
Bake for 35-45 minutes, until golden and firm to the touch. Scatter with the remaining basil. Cool for 10 minutes before serving.
Got a couple of ways of cooking courgettes that’s a bit out of the usual, the Greek way.(apparently)
Fried Greek style Courgette
Get some flour in a pot.
Slice a courgette thinly.
Put some olive oil in a frying pan and heat.
When the oil is hot (and sizzles drops of water), flip each slice of courgette in the flour until there coated in flour, then fry them both sides until their browned and lovely and crisp.
Eat when hot mmmmmmm.
Pick the before they go brown, when there nice and yellow.
Wash any critters out of them.
Put a chunk of your favorite cheese into the middle of it.
Then coat in flour as above before and fry. Another Greek dish.