Courgette tart (Tarta z cukinią)

Ingredients

Pastry

  • 250 g plain flour
  • 125 g cold butter
  • 1 egg
  • a pinch of salt
  • 1–2 tablespoons cold water (only if needed)

Filling

  • 2 medium courgettes
  • 1 small onion
  • 2 eggs
  • About 120 ml cream
  • A handful of grated cheese
  • Salt and pepper
  • Dill or parsley (preferably fresh but dried if not
  • 1 clove of garlic (optional)
Download recipe

Step by step

Pastry

  1. Rub the butter into the flour until it looks like breadcrumbs.
  2. Add the egg and salt and quickly bring the dough together — don’t overwork it. If it feels too dry, add a little cold water.
  3. Wrap and rest in the fridge for about 30 minutes.
  4. Roll out, line a tart tin, prick the base with a fork and bake at 190°C for about 15 minutes, just until lightly set.

Filling

  1. Grate the courgettes, sprinkle lightly with salt and leave for 10–15 minutes. Then squeeze out as much liquid as possible — this step makes all the difference.
  2. Peel, chop and fry the onion gently in a little oil until soft.
  3. In a bowl, mix the courgette with onion, eggs, cream, cheese and herbs. Season with a little salt and pepper.
  4. Pour the filling into the pre-baked base and bake at 180°C for around 30–35 minutes, until set and lightly golden on top.
  5. Let it rest before cutting — it slices much better once it settles.
  6. Best served slightly warm or even cold the next day, with a simple salad or just on its own with tea.