Italian Vegetable Dishes Recipes - Courgette Tart (Crostata di Zucchini) Recipe

Pastry (paste):

• 2.5 ml/1/2 tsp cumin seeds

• 2.5 ml/1/2 tsp coriander (cilantro) seeds

• 2.5 ml/1/2 tsp poppy seeds

• 225 g/8 oz/2 cups plain (all-purpose) flour

• Pinch of salt

• Pinch of paprika

• 100 g/4 oz/1/2 cup margarine

Filling:

• 30 ml/2 tbsp oil

• 225 g/8 oz courgettes (zucchini), thinly sliced in long strips

• 100 g/4 oz streaky bacon, rinded and diced

• 2 eggs

• 15 ml/1 tbsp made mustard

• 250 ml/8 fl oz/1 cup milk

Method:

1. Roughly grind the cumin, coriander and poppy seeds. Put the flour in a bowl and add the salt, ground spices and paprika.

2. Rub in the margarine until the mixture resembles breadcrumbs. Add enough water to mix to a firm dough.

3. Knead for 1 minute. Wrap in Clingfilm (plastic wrap) and chill for 30 minutes. Roll out the pastry and line a 20 cm/8 in square flan tin (pie pan).

4. Line with greaseproof (waxed) paper and baking beans and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes.

5. Remove the paper and beans and return to the oven for 5 minutes. Reduce the oven heat to 180°C/350°F/gas mark 4.

6. Heat the oil in a frying pan (skillet) and fry (sauté) the courgettes and bacon for 2 minutes.

7. Arrange in the pastry case (pie shell). Beat the eggs and mustard together.

8. Blend in the milk and pour the mixture over the courgettes and bacon. Bake for 30 minutes until set.