Baby marrow, sundried tomato and chevin tart

Recipe from: 25 May 2015
recipes, vegetarian

Ingredients 14
Servings
Time 25 min + chilling time
  • 200
    g
    flour
  • 1/4
    tsp
    salt
  • 150
    g
    butter, chilled
  • 5
    sprigs of thyme, washed and leaves removed
  • 1
    large egg yolk
  • 1
    Tbs
    cold water
  • 5
    baby marrows (about 200g)
  • 2
    tsp
    butter
  • 2
    spring onions, sliced
  • 80
    g
    drained marinated sundried tomatoes
  • black pepper
  • 1
    cup
    cream
  • 2
    large eggs
  • 100
    g
    chevin
 

Method

01:00
 

Combine the flour and salt in a bowl. Cube the chilled butter and then rub into the flour until it has all been incorporated. Stir in the thyme leaves. Add the egg yolk and water and mix until a dough comes together. Shape into a disc, cover with plastic wrap and refrigerate for an hour.

Preheat your oven to 180°C and grease a 35 x 12cm rectangular tart tin. (You could also use a round tin.)

Roll the dough out to a thickness of 5mm and line the tin, gently pushing the dough into the edges and corners. Cut off any excess dough, then place the tin in the fridge for a further 20 minutes.

Top and tail the baby marrows and use a vegetable peeler to cut them into thin ribbons. Heat the butter in a saucepan, then add the spring onions and baby marrows. Fry for 5 minutes until softened. Remove the pan from the heat. Roughly chop the sundried tomatoes and add to the pan with a good grinding of black pepper. Mix and set aside.

Cover the pastry with a piece of baking paper and fill the tin with uncooked beans (you can also use rice). Bake the pastry for 10 minutes. Remove the beans and paper, then cook the pastry for a further 5-7 minutes until pale and just cooked.

Place the tart tin on a baking tray to make it easier to transfer into the oven. Add the baby marrow mixture and spread evenly. Whisk the cream and eggs together and pour this over the filling. Slice the chevin into 10 slices and arrange these on top of the tart.

Bake the tart for 30-35 minutes until the filling has set and the top of the tart has started to turn golden. Allow to stand for a few minutes before slicing and serving.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
 
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Read more on: vegetarian  |  recipes
 

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