Zucchini flower tart
By: Ala Lemon
Published: Monday, September 8, 2014 - 5:48am

Ingredients




1 pie pastry
20 to 30 courgette flowers
50g/1.76 oz. bacon, or smoked pancetta, thinly sliced
2 eggs
250ml milk, cream, or a combination of both
50g/1.76 oz. grated cheese of choice
Salt & pepper
Grated nutmeg

Preparation

1 Preheat your oven at 180°C/350°F. 2 Wash your courgette flowers by putting them under gentle running water, and let them air dry. 3 Roll or press your pastry into your dish and blind bake for about 20 minutes. 4 In a pan, fry the bacon until crispy and set aside on a plate lined with kitchen paper. 5 In a bowl, mix your eggs, milk/cream, salt, pepper and nutmeg. Once well combined, add the grated cheese. 6 Remove your pastry from the oven and line the bottom with the bacon. 7 Gently pat dry the courgette flowers with kitchen paper or towel (be careful, they can stain your towel), and place them on top of the bacon in a nice circle, with the tops of the flowers pointing inwards. 8 Carefully pour the egg mix over the flowers. 9 Bake at 180°C/350°F until golden brown, about 30 minutes. 10 Enjoy!