I just smile when I think about good food.
By good food I mean fresh produce (preferably locally sourced), simple ingredients combined to create fantastic flavours and meals that make you feel better just by thinking about them.
A simple savoury custard mixed with fresh zucchini blossoms, herbs, lemon zest and fresh goats curd all encased in a buttery crisp flaky pastry is exactly that – good food.
Besides looking beautiful, with delicate yellow zucchini petals popping through the custard, it is simple to make and tastes delicious.
I can not help but smile when food is as good and simple as this.
2 sheets good quality frozen short crust pastry
1 punnet baby zucchinis with their flowers (or 1 small zucchini and 1 punnet of zucchini flowers)
2tbs olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
6 eggs, beaten
120g parmesan, finely grated
200g fresh goats cheese, crumbled
zest of 1 lemon
Preheat oven to 180°C (160° fan forced). Lay 2 sheets of pastry on a lightly floured surface. Brush a 15cm wide strip of one sheet lightly with water. Lay the other sheet over the first to cover the water brushed area. Roll out pastry until 3mm thick and big enough to cover a 28cm fluted loose bottom tart tin. Roll the pastry over the rolling pin and unroll it over the tart tin. Lift the pastry into the tin and press it evenly into the edges. Trim off any excess pastry and refrigerate for 10 minutes.
After 10 minutes remove from the fridge and prick the base with a fork. Line the tart with baking paper and fill with pastry weights or dried beans. Blind bake the tart for 10 minutes. Remove the baking paper and beans and return to the oven for 5 minutes or until the pastry is dry to touch.
Meanwhile remove the flowers from the zucchini and reserve. Slice the zucchini 5 mm thick on an angle.
Heat olive oil in a large frypan over medium heat. Add the onion garlic and cook for 5 minutes until soft. Add the zucchini and cook for 2 minutes until just soft. Transfer to a plate to cool.
In a large bowl whisk together the eggs and milk. Season with salt and pepper and fold through the cheeses and lemon zest.
When the onion and zucchini mixture is cool fold through the egg mixture. Pour into your baked tart case and decorate with zucchini flowers.
Bake for 20 minutes or until the custard is firm to the touch but still jiggles when tapped.