{"id":131,"date":"2008-06-30T00:01:40","date_gmt":"2008-06-29T23:01:40","guid":{"rendered":""},"modified":"2021-03-13T10:43:23","modified_gmt":"2021-03-13T09:43:23","slug":"courgette-tart-and-other-courgette-recipes","status":"publish","type":"post","link":"https:\/\/www.selfsufficientish.com\/main\/courgette-tart-and-other-courgette-recipes\/","title":{"rendered":"Courgette tart and other courgette recipes &#8211; Andy Hamilton and Paul Giles"},"content":{"rendered":"<p>serves 2-3<\/p>\n<h3>Ingredients<\/h3>\n<p><img decoding=\"async\" title=\"the squash family\" src=\"..\/..\/images\/squashes.jpg\" border=\"0\" alt=\"courgette squashes and pumpkin\" align=\"left\" \/>125g (4.5oz) ready-made shortcrust pastry<br \/>\n1 courgettes, sliced diagonally<br \/>\nhalf tbsp olive oil<br \/>\n150g (6oz) cooked new potatoes, sliced<br \/>\n250g (9oz) tomatoes, sliced<br \/>\n50g (2oz) Gruy\u00e8re cheese, grated<br \/>\nhandful of basil leaves<br \/>\n2 eggs<br \/>\n100ml (3.5fl oz) cr\u00e8me fra\u00eeche<br \/>\n75ml (1\/8pt) milk<br \/>\n2tbsp grated Parmesan<\/p>\n<h3>Method<\/h3>\n<p>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.<br \/>\nAllow 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.<br \/>\nLine 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.<br \/>\nLightly brush the courgette slices with oil and season. Griddle or fry in a non-stick frying pan until lightly browned on each side.<br \/>\nRemove from the pan to cool. Layer half the potatoes, courgettes and tomatoes in the pastry case, season between layers and sprinkle a little gruy\u00e8re and a few basil leaves. Repeat, finishing with a layer of tomatoes.<br \/>\nBeat together the eggs, cr\u00e8me fra\u00eeche and milk. Season, then stir in the remaining gruy\u00e8re and half the parmesan.<br \/>\nPour this over the filling and sprinkle with the rest of the parmesan.<br \/>\nBake for 35-45 minutes, until golden and firm to the touch. Scatter with the remaining basil. Cool for 10 minutes before serving.<\/p>\n<h4><a href=\"..\/..\/marrow.htm\"><br \/>\n<\/a><\/h4>\n<h3>And a couple of ideas from Paul\u00a0\u00a0 <a href=\"..\/..\/paulsburgers.htm\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/paul2jpg.jpg\" border=\"0\" alt=\"pauls burgers\" width=\"107\" height=\"82\" \/><\/a><\/h3>\n<p>Got a couple of ways of cooking courgettes that\u2019s a bit out of the usual, the Greek way.(apparently)<\/p>\n<h3>Fried Greek style Courgette<\/h3>\n<p>Get some flour in a pot.<\/p>\n<p>Slice a courgette thinly.<\/p>\n<p>Put some olive oil in a frying pan and heat.<\/p>\n<p>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.<\/p>\n<p>Eat when hot mmmmmmm.<\/p>\n<h3>Courgette Flowers<\/h3>\n<p>Pick the before they go brown, when there nice and yellow.<\/p>\n<p>Wash any critters out of them.<\/p>\n<p>Put a chunk of your favorite cheese into the middle of it.<\/p>\n<p>Then coat in flour\u00a0as above before and fry. Another Greek dish.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>serves 2-3 Ingredients 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) Gruy\u00e8re cheese, grated handful of basil leaves <a class=\"mh-excerpt-more\" href=\"https:\/\/www.selfsufficientish.com\/main\/courgette-tart-and-other-courgette-recipes\/\" title=\"Courgette tart and other courgette recipes &#8211; Andy Hamilton and Paul Giles\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[730],"tags":[214,213,215,216],"class_list":["post-131","post","type-post","status-publish","format-standard","hentry","category-food","tag-courgette-flowers","tag-courgette-tart","tag-fried-greek-style-courgette","tag-paul-giles"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/posts\/131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/comments?post=131"}],"version-history":[{"count":4,"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/posts\/131\/revisions"}],"predecessor-version":[{"id":3124,"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/posts\/131\/revisions\/3124"}],"wp:attachment":[{"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/media?parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/categories?post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.selfsufficientish.com\/main\/wp-json\/wp\/v2\/tags?post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}