I just love this tart. It brings back memories of my kids being small and loving zucchini gratin more than any other vegetable dish. This is just a version of that in a pastry case which makes this a winner for me as I want to take the tart for our picnic supper listening to the Last Night of the Proms at the sea front this Saturday. It goes without saying that it is perfect with a glass of wine.
For the dough
280 g plain flour
125g cold butter, cubed
pinch of salt
For the filling
350g (2 medium) zucchinis
1 tbsp olive oil
Knob of butter
1 large onion, finely chopped
2 large garlic cloves, finely diced
½ tsp dried thyme
½ tsp dried majoram
Salt and freshly ground black pepper
150ml double cream
2 large eggs
130g mature Cheddar, finely grated
3 plum tomatoes sliced
For the dough sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water, mix to a firm dough and knead the briefly and gently on a floured surface until the dough just comes together. Wrap in cling film and chill while preparing the filling.
Preheat the oven to 220°C/200°C fan. Grease a 20cm x 3.5cm loose-bottomed tart tin. Roll out the pastry on a lightly floured work surface and use to line the tin. Prick the base all over with a fork and place in the freezer to chill for 10 minutes. Line the pastry case with baking paper and baking beans or rice and bake for 12 minutes. Remove the paper and beans or rice, reduce the temperature to 180°C/160°C fan and return to the oven for a further 7 minutes.
Meanwhile, grate the zucchini into a bowl. In a frying pan, heat the olive oil and butter over a low-medium heat, then fry the onion and garlic for 5 minutes. Increase the heat, stir in the zucchini, thyme, marjoram, salt and pepper to taste, and fry until soft and just golden. Remove form the heat and let it cool for 5 minutes.
In a large jug, mix the cream with the eggs, the grated Cheddar and some black pepper. Mix in the zucchini and onion mixture and pour over the base of the tart. Top with the sliced tomatoes and bake for a further 25 – 30 minutes until just set. Serve hot or cold.