Courgette tart

2 courgettes

2 eggs

1 pot of 15% cream

20g semolina

30g parmesan cheese

½ tsp nutmeg

salt, pepper

While pre-heating your oven to 200°C / 400°F:

Put 250ml water to boil, with a pinch of salt, pepper and the nutmeg.

Cut the courgettes into small cubes, put into the boiling water for 2 minutes, then add the semolina and leave for another minute while stirring.

Take of the heat and leave to cool a bit – drain of any excess water - while, in a bowl, you beat the eggs, cream and parmesan, adding salt and pepper.

hen you pour the mixture over

Pour the courgette/semolina mixture into a cake pan, pour the egg, cream and cheese mixture over and cook for 30 minutes in the oven.

You can eat this warm or cold which means you can prepare it for when you have visitors.

The whole preparation is done in 10 minutes – while your oven is preheating. Considering how quickly food is eaten, this is the kind of recipe I appreaciate..

Here is a way of making a tart without having to make the dough. While you are preheating the oven, you make the tart (in about 10 minutes), then you stick it into the oven and wait until it’s cooked. Can be eaten hot or cold.

Tomato tart

Preheat the oven at 175°C.

Take approx. 4 pieces of toast and butter one side using very soft butter (use it very sparingly). Spread mustard on the other side of the toast. Pad a cake tin with the toast cut to shape, buttery side down.

Put sliced firm tomatoes on top, sprinkle with cheese and put into the oven at 175°C for 45 minutes.

Asparagus tart

Preheat the oven at 175°C.

Take approx. 4 pieces of toast and use very soft butter to thinly butter the toast on both sides. Pad a cake tin with the toast cut to shape.

Drain tinned asparagus and pack onto the bread. Mix a big egg or 2 small ones with 1 tsp. curry, 1 tsp. mustard powder and 100ml milk. You can also add some of the asparagus water.

Pour the mixture over the tart and leave it for about 5 minutes while the toast is being soaked. While that is happening you can sprinkle grated cheddar on top.

Then put into the oven at 175°C for 45 minutes.

Dorothée