Paired with a glass of full bodied dry white wine or sparkling wine these light and creamy egg tarts with courgettes and leeks are the perfect choice for a picnic or a summer brunch in the garden. Or simply use them as a healthy snack.
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Ingredients
- 125g cold butter
- 1 or 2 tbsp iced water
- 2 tbsp olive oil
- 4 - 5 courgettes
- 1 small leek, sliced into thin rounds
- 3 whole eggs
- 180ml fresh cream
- 150g feta cheese
- 1/2 tsp nutmeg
- 1½ tsp salt
- 1tsp black pepper
Method
- Pre-heat the oven to 180 °C / gas mark 4.
- Mix together the flour, 1/2 tsp salt and butter together. If the dough hasn't come together add a tbsp of cold water.
- Place the dough in the fridge for 20 minutes.
- Slice the courgettes and leeks into rounds and fry them in a pan with a little oil over a low flame for 5 minutes.
- Roll out the dough with a rolling pin, until the dough is about 4mm thick.
- With a pastry cutter, make 8 discs with a diameter 3cm larger than that of the moulds used for baking.
- Line the moulds with the pastry discs, prick the bottom of the discs with a fork and bake in the pre-heated oven for 12 minutes.
- Remove from the oven, leaving it turned on.
- In a bowl, mix the eggs, crumbled feta, cream, nutmeg, salt and pepper.
- Place the courgettes and leeks in the empty quiche bases, cover with the egg, cheese and cream mix,
- Place back in the oven for 15-20 minutes, or until the surface is firm and golden.