Courgette and Gorgonzola tartlets recipe
A fantastic veggie tartlet recipes, perfect hot from the oven or as part of a picnic spread.
This recipe makes four tartlets, and you'll need four 10cm round tartlet tins.
Ingredients
- 125 g plain flour
- 50 g butter
- 30 g Parmesan, grated
- 1 medium free range egg
- 1 cup flour for dusting
- 4.4 oz plain flour
- 1.8 oz butter
- 1.1 oz Parmesan, grated
- 1 medium free range egg
- 1 cup flour for dusting
- 4.4 oz plain flour
- 1.8 oz butter
- 1.1 oz Parmesan, grated
- 1 medium free range egg
- 1 cup flour for dusting
- 2 medium free range eggs, lightly beaten
- 125 ml double cream
- 1 medium courgette, grated (approx. 200g)
- 125 g Gorgonzola, crumbled
- 2 cloves garlic, crushed
- 1 fresh red chilli, deseeded and finely chopped
- 2 tbsp chives, very finely chopped
- 2 medium free range eggs, lightly beaten
- 4.4 fl oz double cream
- 1 medium courgette, grated (approx. 200g)
- 4.4 oz Gorgonzola, crumbled
- 2 cloves garlic, crushed
- 1 fresh red chilli, deseeded and finely chopped
- 2 tbsp chives, very finely chopped
- 2 medium free range eggs, lightly beaten
- 0.5 cup double cream
- 1 medium courgette, grated (approx. 200g)
- 4.4 oz Gorgonzola, crumbled
- 2 cloves garlic, crushed
- 1 fresh red chilli, deseeded and finely chopped
- 2 tbsp chives, very finely chopped
Details
- Cuisine: Vegetarian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- To make the pastry, process the flour, butter and cheese in a blender until the mixture resembles breadcrumbs. Add 1 egg beaten with 1 tsp of cold water. Pulse until the mixture just comes together to form a dough, add a little more water if you think it’s needed. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 200°C/fan 180°C/gas mark 6. On a lightly floured surface roll out the pastry to the thickness of a 50 pence piece and line your tins, cutting off any excess pastry with a sharp knife. Prick the bases of your tarts and chill for another 30 minutes.
- Meanwhile make your filling. Combine the beaten eggs with the cream. Gently stir through the grated courgette, 100g of the Gorgonzola, garlic, chilli and chives and give everything a good mix. Season generously.
- Divide the mixture between the pastry cases. I find it easiest to spoon out the chunks in the mixture then top up the little cases with the creamy egg mixture. Sprinkle over a few more chives and the remaining cheese.
- Bake for 30-35 minutes. Allow to cool slightly, remove from the tins and serve.
Find more recipes from Camilla at www.higgidy.co.uk
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