Here is a fabulous recipe…. never thought it would taste this good the first time round!
I made shortcut pastry using 120 grammes of flour, 70 grammes of margarine (I used Fruit D’ Or lactose free), a little salt and pepper, a little mustard. Mixed and spread into the dish, using fingers is traditional forme but you could use a pastry roll to do a more elegant job? Up to you 🙂
For the filling, I cooked a courgette in boiling water till soft and separately, I cooked:
1 piece of garlic
1 red pepper
Cook in a little olive oil with spices of your choice (I am a big fan of paprika and chilli) until well done, this took a good half an hour…. it also means that the flavours all come out… yummmmm
A good piece of advice, you can precook the pastry for 10 minutes to avoid a soggy bottom.
Putting it altogether:
– add a little grated cheese at the bottom (a super thin layer, this is is not a cheese tart!)
– add the courgette
– then the pepper/aubergine mix
– I also added a couple of eggs beaten with a good splash of soya cream
– on top, I added some slices of goats cheese on top
Bake for about 30 minutes at 180 degrees C.
Leave to cool a little, to avoid burning your tongue like I did…. Bon appetit!