To make the filling, place the zucchini/courgette into a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes to remove some of the moisture. Wash the zucchini/courgette thoroughly in running water and squeeze out any excess water. Heat the oil in a frying pan. Add the zucchini/courgette and chilli and cook for a further 3-
For the pastry, make as per gluten free recipe (click here), roll out the chilled pastry on a gluten free floured work surface. Line a 20cm/8in tart ring with the pastry, taking care to push the pastry into the corners and leaving any excess hanging over the edge. Place in the fridge for an hour to rest.
Preheat the oven to 170C/340F/Gas 3½.
When rested, line the pastry case with baking parchment and baking beans (alternatively use uncooked rice or lentils). Bake the pastry blind until fully cooked and a light golden-
Once the pastry is cooked, use a sharp serrated knife to trim off any excess pastry from the side of the tart. Remove any crumbs from the base and brush with egg wash. For the filling, reduce the oven temperature to 160C/320F/Gas 3.
In a mixing bowl, mix the cheddar and zucchini mixture together. Add to the pastry case.
Put the lactose free cream in a saucepan and bring to the boil. Whisk in the egg yolks and cook until they reach 82C/180F on a cook’s thermometer, then whisk in the whole egg and the nutmeg.
Pour the lactose free cream and egg mixture into the tart base to fill. Bake for 20-
To finish, scatter the parmesan over the cooked tart and use a cook’s blow torch to brown the filling.
Place the zucchini/courgette flowers in a steamer and cook for 2-
For the pastry
For the filling
2 tbsp olive oil
2 zucchini/courgettes, cut into a large dice
1 red chilli, diced
1 tbsp chopped chives
(leave the seeds in to add a little heat)
200g/7oz lactose free cheddar, grated
200ml/7fl oz lactose free double cream
50g/1¾oz parmesan, grated
(or a similar vegetarian hard cheese)
4 zucchini/courgette flowers
rapeseed oil, to taste
salt and cracked black pepper