Courgette, tomato and basil tart

Description

This recipe was written by Mary Cadogan.

Ingredients

250g/9oz ready-made shortcrust pastry
2 courgettes, sliced diagonally
1 tbsp olive oil
300g/12oz cooked new potatoes, sliced
500g/1lb 2oz tomatoes, sliced
100g/4oz gruyère cheese, grated
handful of basil leaves
3 eggs
200ml/7fl oz crème fraîche
150ml/¼pt milk
4tbsp grated parmesan

Method

1. 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.
2. 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.
3. 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.
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.
5. 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.
6. Beat together the eggs, crème fraîche and milk. Season, then stir in the remaining gruyère and half the parmesan.
7. Pour this over the filling and sprinkle with the rest of the parmesan.
8. Bake for 35-45 minutes, until golden and firm to the touch. Scatter with the remaining basil. Cool for 10 minutes before serving.