Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1 cup (113g) grated mature cheddar cheese
  • 4-6 tablespoons (60-90ml) ice water
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 medium courgettes, thinly sliced (about 1 pound/450g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh thyme leaves
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese (optional)

Instructions:

  1. Make the Cheddar Crust: Combine flour and salt in a food processor (or bowl). Add cold butter and cheddar, pulse (or rub in with your fingers) until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add courgettes, salt, pepper, and nutmeg. Cook, stirring occasionally, until the courgettes are tender-crisp, about 8-10 minutes. Stir in thyme. Set aside to cool slightly.
  3. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork.
  4. Blind Bake (Optional): For a crispier crust, blind-bake the crust for 10 minutes at 350°F (175°C) before adding the filling. To blind-bake, line the crust with parchment paper and fill with pie weights or dried beans.
  5. Assemble and Bake: In a medium bowl, whisk together eggs and heavy cream. Stir in the cooled courgette mixture. Pour the mixture into the prepared tart crust. Sprinkle with Parmesan cheese (if using). Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before serving.