I was motivated to make it the other day because my local grocery has been giving free cream with the purchase of British strawberries. We prefer a splash of Amaretti on our berries so the cream was collecting in the frig.
It is easy to make and keeps well.
First make short crust pastry, using butter, to cover a 9-inch pie plate. (See previous posts for recipe). Bake blind for 15 minutes. Remove from oven and fill with the recipe below.
Ingredients: Preheat oven to 180C/350F
8 oz/225g Courgettes/Zucchini, sliced thin
2 oz/50g Gruyere, grated
1 onion, chopped
1 oz/25g butter
2 eggs, plus one extra yolk
150 ml single cream plus 150 ml double cream
Parmesan cheese, grated....just a sprinkling
salt and black pepper
In a large skillet over medium heat, place the butter and onion. Saute for about 5 minutes; add the courgettes and cook another 5 minutes, stirring occasionally.
Turn the cooked onions and courgettes into the partially baked pastry case. Cover evenly with the cheese.
Whisk the eggs, cream, a dash of salt and black pepper in a small mixing bowl. Pour over the cheese and vegetables. Sprinkle lightly with grated Parmesan.
Bake in a preheated oven for about 40 minutes or until golden brown.
